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Vegetable Omelette with Toast
Vegetable Omelette with Toast

Vegetable Omelette with Toast
A simple and nutritious breakfast with fresh vegetables and eggs.
Vegetable Omelette with Toast
Ingredients:
1
Servings
  • 2
    item
     egg
  • 50
    g
     bell pepper
  • 30
    g
     spinach
  • 1
    item
     tomato
  • 1
    tbsp
     olive oil
  • 1
    slice
     whole grain bread
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Vegetable Omelette with Toast
Instructions:
  1. Crack the eggs into a bowl and beat them with a fork until well mixed.
  2. Chop the bell pepper and tomato into small pieces.
  3. Heat olive oil in a non-stick pan over medium heat.
  4. Add the bell pepper and spinach to the pan and cook for about 3 minutes until soft.
  5. Pour the beaten eggs over the vegetables in the pan.
  6. Cook for about 5 minutes, gently stirring occasionally, until the eggs are set.
  7. Toast the slice of whole grain bread while the omelette is cooking.
  8. Serve the omelette with the toasted bread on the side.
Nutrition Per Serving 325 g Per 100g
Energy 234 kcal 72 kcal
Protein 16.6 g 5.1 g
Fibre 3.6 g 1.1 g
Salt 0.5 g 0.2 g
Sugar 6.2 g 1.9 g
Carbohydrates 12.8 g 3.9 g
Fat 13.9 g 4.3 g
  • 2
    item
     egg
  • 50
    g
     bell pepper
  • 30
    g
     spinach
  • 1
    item
     tomato
  • 1
    tbsp
     olive oil
  • 1
    slice
     whole grain bread
1
Servings
0

Crack the eggs into a bowl and beat them with a fork until well mixed.

Chop the bell pepper and tomato into small pieces.

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

Add the bell pepper and spinach to the pan and cook for about 3 minutes until soft.

Pour the beaten eggs over the vegetables in the pan.

Cook for about 5 minutes, gently stirring occasionally, until the eggs are set.

Toast the slice of whole grain bread while the omelette is cooking.

Serve the omelette with the toasted bread on the side.

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