Egg Vegetable Omelette

Name: Egg Vegetable Omelette
Total time: 15 min
Yield: 358.5 g
Ingredients: Olive Oil 10 spoon; Onion 25 g; Feta Cheese 20 serving; Shiitake Mushroom 40 serving(cooked 1/2 cup); Paprika (Orange) 20 g; Paprika (Yellow) 80 piece; Paprika (Red) 80 piece; Fresh Egg 82.5 piece; Salt 1 serving (1/3 tsp)

A breakfast packed with eggs and plenty of vegetables

Cook 15 min Difficulty EASY 334 kcal

#Low Sugar #High Protein #Low Calorie

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Ingredients

Main ingredients

Olive Oil 1 spoon
Onion 25 g
Feta Cheese 1 serving
Shiitake Mushroom 1 serving(cooked 1/2 cup)
Paprika (Orange) 20 g
Paprika (Yellow) 1 piece
Paprika (Red) 1 piece
Fresh Egg 1.5 piece

Seasonings/Sauce

Salt 1 serving (1/3 tsp)

Nutrition summary

Carbohydrates 17.27 g 21%

Protein 16.84 g 20%

Fat 21.82 g 59%

Serving size 358.5g

Cooking steps

1

Finely chop all vegetables
2

Add olive oil to a pan and sauté the vegetables
3

Pour in beaten eggs on top and cook gently over low heat until soft

Egg Vegetable Omelette

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