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Ingredients:
-
3itemegg
-
50gspinach
-
100gmushroom
-
1tbspolive oil
-
2slicewhole grain bread
-
50mlmilk
-
30gcheddar cheese
-
5gbutter
Preparation Time: 20 minutes
Instructions:
- Whisk the eggs with milk and a pinch of salt until well combined.
- Heat olive oil in a non-stick pan over medium heat.
- Add sliced mushrooms and sauté until golden brown.
- Add spinach to the pan and cook until wilted.
- Pour the egg mixture over the vegetables in the pan.
- Sprinkle grated cheddar cheese over the omelette.
- Cook until the eggs are set, then fold the omelette in half.
- Toast the whole grain bread slices and spread butter on top.
- Serve the omelette with the toasted bread on the side.
| Nutrition | Per Serving 400 g | Per 100g |
|---|---|---|
| Energy | 700 kcal | 175 kcal |
| Protein | 38 g | 9.5 g |
| Fibre | 6 g | 1.5 g |
| Salt | 1.5 g | 0.4 g |
| Sugar | 5 g | 1.3 g |
| Carbohydrates | 45 g | 11.3 g |
| Fat | 45 g | 11.3 g |
-
3itemegg
-
50gspinach
-
100gmushroom
-
1tbspolive oil
-
2slicewhole grain bread
-
50mlmilk
-
30gcheddar cheese
-
5gbutter
Whisk the eggs with milk and a pinch of salt until well combined.
Heat olive oil in a non-stick pan over medium heat.
Add sliced mushrooms and sauté until golden brown.
Add spinach to the pan and cook until wilted.
Pour the egg mixture over the vegetables in the pan.
Sprinkle grated cheddar cheese over the omelette.
Cook until the eggs are set, then fold the omelette in half.
Toast the whole grain bread slices and spread butter on top.
Serve the omelette with the toasted bread on the side.