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Autumn Vegetable Omelette
Autumn Vegetable Omelette

Autumn Vegetable Omelette
A quick and nutritious omelette featuring seasonal vegetables.
Autumn Vegetable Omelette
Ingredients:
1
Servings
  • 3
    item
     egg
  • 50
    g
     spinach
  • 50
    g
     mushroom
  • 50
    g
     red bell pepper
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 15 minutes
Autumn Vegetable Omelette
Instructions:
  1. Chop the spinach, mushrooms, red bell pepper, and onion.
  2. Heat olive oil in a non-stick pan over medium heat.
  3. Add onion and sauté until translucent.
  4. Add mushrooms and red bell pepper, cook until softened.
  5. Add spinach and cook until wilted.
  6. Beat eggs in a bowl, season with salt and black pepper.
  7. Pour eggs over the vegetables in the pan.
  8. Cook until the eggs are set, then fold the omelette.
  9. Serve immediately.
Nutrition Per Serving 300 g Per 100g
Energy 299 kcal 100 kcal
Protein 21 g 7.0 g
Fibre 4 g 1.3 g
Salt 2 g 0.7 g
Sugar 5 g 1.7 g
Carbohydrates 12 g 4.0 g
Fat 20 g 6.7 g
  • 3
    item
     egg
  • 50
    g
     spinach
  • 50
    g
     mushroom
  • 50
    g
     red bell pepper
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Chop the spinach, mushrooms, red bell pepper, and onion.

Heat olive oil in a non-stick pan over medium heat.

Add onion and sauté until translucent.

Add mushrooms and red bell pepper, cook until softened.

Add spinach and cook until wilted.

Beat eggs in a bowl, season with salt and black pepper.

Pour eggs over the vegetables in the pan.

Cook until the eggs are set, then fold the omelette.

Serve immediately.

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