Breakfast Omelette
Equipment
Ingredients
- 2 eggs
- ¼ cup fresh spinach
- ½ large zucchini
- ¼ teaspoon salt
- ½ teaspoon olive oil
- 2 tablespoons red bell pepper diced
- 2 tablespoons grated cheese of choice
- Pepper to taste
Instructions
- Wash the zucchini and cut it into small cubes. Heat a skillet over medium heat and add olive oil.
- Cook the zucchini and red pepper until they soften a little. Add the washed spinach leaves and saute for one minute.
- Beat the eggs in a bowl and add salt and pepper. Add mixture to the pan on top of the vegetables. Reduce heat to low and let stand for a minute.
- Add cheese and fold in half. Cook for half a minute more, then remove from heat and serve.
Notes
Cooking tips: When beating the eggs, it only needs to be enough to mix the whites and the yolks; they don’t need to be completely combined. Varieties:
- Replace the zucchini and spinach with sautéd mushrooms cut into slices or diced. Add oregano, olive oil, and salt to the beaten eggs before adding to the mushrooms.
- You can skip the veggies and go straight to the eggs while adding some diced ham or bacon.
- For a different presentation or a creamier consistency, just add the beaten eggs, salt, and pepper and to the pan, let it cook for a bit, and then roll it up.
Nutrition
Calories: 256kcalCarbohydrates: 6gProtein: 19gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 351mgSodium: 906mgPotassium: 481mgFiber: 2gSugar: 4gVitamin A: 2157IUVitamin C: 43mgCalcium: 223mgIron: 2mg
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