Breakfast
Omelette with Peppers and Mushrooms
Ingredients
- 2 eggs
- 1 egg white
- 60 g bell pepper
- 60 g mushrooms
- 3 g oil
- 40 g whole-grain bread
- 30 g salad greens
- 20 g cherry tomatoes
- salt, pepper
Allergens
- Cereals containing gluten
- Eggs
Nutrition per serving
- Energy
- 327 kcal
- Protein
- 23 g
- Carbohydrates
- 25 g
- Fat
- 14 g
- Fibre
- 5 g
Preparation
Slice or dice the pepper and mushrooms. Sauté them in the hot oil for 4–5 minutes, until the mushrooms release their moisture and become lightly golden.
Beat the 2 whole eggs with the extra egg white in a bowl. Season with salt and pepper.
Pour the egg mixture over the vegetables in the pan. Cook over medium heat, covered, for a fluffier texture, for 2–3 minutes on each side or until fully set.
Serve the omelette with the slice of whole-grain bread and the mixed salad with cherry tomatoes.
