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Autumn Vegetable Omelette with Fresh Herbs
Autumn Vegetable Omelette with Fresh Herbs

Autumn Vegetable Omelette with Fresh Herbs
A nutritious and quick breakfast omelette featuring seasonal vegetables and fresh herbs.
Autumn Vegetable Omelette with Fresh Herbs
Ingredients:
1
Servings
  • 3
    item
     egg
  • 100
    g
     zucchini
  • 50
    g
     mushroom
  • 30
    g
     spinach
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 15 minutes
Autumn Vegetable Omelette with Fresh Herbs
Instructions:
  1. Chop the zucchini, mushrooms, and onion into small pieces.
  2. Heat olive oil in a non-stick pan over medium heat.
  3. Add onion and sauté until translucent.
  4. Add zucchini and mushrooms, cook until softened.
  5. Add spinach and cook until wilted.
  6. Beat eggs in a bowl, season with salt and pepper.
  7. Pour eggs over the vegetables in the pan.
  8. Cook until the eggs are set, then fold the omelette.
  9. Garnish with chopped parsley before serving.
Nutrition Per Serving 300 g Per 100g
Energy 283 kcal 94 kcal
Protein 19 g 6.3 g
Fibre 3 g 1.0 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
  • 100
    g
     zucchini
  • 50
    g
     mushroom
  • 30
    g
     spinach
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Chop the zucchini, mushrooms, and onion into small pieces.

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

Add onion and sauté until translucent.

Add zucchini and mushrooms, cook until softened.

Add spinach and cook until wilted.

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

Pour eggs over the vegetables in the pan.

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

Garnish with chopped parsley before serving.

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