Veggie Omelette
Recipes · Breakfast · Recipe, Typed Supps
A full vegetable drawer folded into three eggs.
Allergens and patterns
Contains eggs, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Keto, Gluten-free.
Ingredients
- 3 eggs (150g) Eggs — The whole recipe’s protein, plus choline and B12 that vegetables alone don’t supply.
- a large handful (40g) Spinach — Wilts down to almost nothing but adds folate and vitamin K for very few calories.
- a few, sliced (50g) Mushrooms — One of the few plant foods with real vitamin D and B vitamins, and they take on the egg’s flavour well.
- 1/2 pepper (50g) Bell Peppers — A genuinely large vitamin C hit — more per gram than an orange — plus colour and crunch.
- a small handful, grated (20g) Cheddar Cheese — Melts the vegetables together and adds calcium and extra protein.
- 1/2 tbsp Olive Oil — Just enough fat in the pan to stop the eggs sticking without needing butter.
Nutrition per serving
- Calories: 349 kcal
- Protein: 27.2g
- Carbohydrate: 3g
- of which sugars: 2.4g
- Fat: 25g
- of which saturated: 7.6g
- Fibre: 2.6g
- Sodium: 348.2mg
Method
- Whisk the eggs in a bowl with a pinch of salt.
- Heat the olive oil in a nonstick pan over medium heat and soften the mushrooms and peppers for 2–3 minutes.
- Add the spinach and let it wilt, about 30 seconds.
- Pour the eggs over the vegetables, tilting the pan to spread evenly.
- Scatter the cheese over one half once the edges set, then fold the omelette over and slide onto a plate.
Nutrients it supplies
More in Breakfast