Vegetable Omelette

Quickly sauté chopped vegetables with very little fat, add them to beaten eggs, cook the omelette, and serve it on green lettuce leaves.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 1

Ingredients

  • 1 piece Egg, fresh

  • 2 piece Egg, egg white, fresh

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, white

  • 1 spoon Milk, whole milk

  • 1 spoon Oil, olive

  • 30 g Mushrooms, mushrooms, fresh

  • 30 g Spinach, raw

  • 1 piece Onion, raw

  • 1 piece Bell pepper, red, fresh

  • 25 g Tomato, dried

  • 2 piece Salad, ice

Steps

  1. Peel the onion and chop it finely. Wash the bell pepper, cut it in half, remove the stem and seeds, and dice it. Clean the mushrooms, rinse them quickly, drain, and slice them. Wash the spinach, drain, and tear it into smaller pieces. Wash and drain the lettuce. Cut the tomato into smaller pieces.

  2. Heat half of the oil in a wide pan and sauté the onion until it becomes translucent. Add the mushrooms and tomato, cook for 5 minutes until the liquid evaporates, then add the bell pepper. Cook for 3 minutes, then add the spinach and quickly sauté everything while stirring.

  3. Season the egg, egg white, and milk, and beat them into a frothy mixture using an electric mixer. Add the sautéed vegetables and mix everything well. Pour the remaining oil into the pan, wait for it to heat up, and then pour in the mixture. Cook the vegetable omelette for 5 minutes, then flip it and cook for another 3 minutes on the other side.

  4. Place the lettuce on a plate and top it with the vegetable omelette. Serve while still warm.

Nutrition Information (Per 100g)

  • Calories: 87.58 kcal
  • Fat: 4.85 g
    • Saturated Fat: 0.91 g
  • Carbohydrates: 3.03 g
    • Sugars: 1.21 g
  • Protein: 4.55 g
  • Fiber: 0.3 g