Omega-3 Omelet with Carrots and Tomatoes

Serves 4


2 tbsp extra virgin olive oil
1 bunch spring onions, sliced
4 tomatoes, diced
2/3 cup carrots, grated
8 eggs enriched with omega-3 fatty acids
2 tbsp nonfat natural yogurt
1/2 tsp dried marjoram


Beat eggs and combine with rest of ingredients, except olive oil, in a large bowl.
In a non-stick frying pan, heat olive oil. Pour in egg mixture. Cook until just set.
Turn omelet over once. Transfer onto a plate and garnish as desired.