Egg omelette

Name: Egg omelette
Prep time: 10 min
Yield: 1 servings
Ingredients: 2 whole eggs; Onion, finely chopped — 20 g; Tomato, finely chopped — 30 g; Bell pepper, finely chopped — 20 g; Mushrooms, finely chopped — 30 g; Green chilli, finely chopped — 5 g; Oil — 1 tsp; Black pepper powder — ¼ tsp; Salt — to taste; Fresh coriander, chopped — 1 tbsp

Start your day with a simple, protein-rich vegetable omelet that is quick to prepare and packed with flavour. Eggs provide high-quality protein, vitamin B12, choline and selenium, while colourful vegetables such as tomatoes, bell peppers, onions and mushrooms add fibre, antioxidants and essential vitamins. This wholesome combination makes an easy breakfast or light meal.

10 min 1 servings 230 kcal

230 kcal

Calories

12 g

Protein

7 g

Carbs

12 g

Fat

Ingredients

•2 whole eggs
•Onion, finely chopped — 20 g
•Tomato, finely chopped — 30 g
•Bell pepper, finely chopped — 20 g
•Mushrooms, finely chopped — 30 g
•Green chilli, finely chopped — 5 g
•Oil — 1 tsp
•Black pepper powder — ¼ tsp
•Salt — to taste
•Fresh coriander, chopped — 1 tbsp

Method

1
Crack the eggs into a bowl and whisk well until smooth.
2
Add the chopped onion, tomato, bell pepper, mushrooms and green chilli.
3
Season with salt and black pepper and mix thoroughly.
4
Heat oil in a non-stick pan over medium heat.
5
Pour the egg and vegetable mixture into the pan and spread it evenly.
6
Cook for 2–3 minutes until the base is set and golden.
7
Carefully flip the omelet and cook the other side until the eggs are completely cooked.
8
Garnish with fresh coriander and serve hot.
9
Over to You
10
Feel free to customise your omelet with your favourite seasonal vegetables or fresh herbs. Serve it with whole-grain toast or a side salad for a more complete and satisfying meal.

Omelette

Egg omelette

10 min 1 servings 230 kcal

230 kcal

Calories

12 g

Protein

7 g

Carbs

12 g

Fat

Ingredients

•2 whole eggs
•Onion, finely chopped — 20 g
•Tomato, finely chopped — 30 g
•Bell pepper, finely chopped — 20 g
•Mushrooms, finely chopped — 30 g
•Green chilli, finely chopped — 5 g
•Oil — 1 tsp
•Black pepper powder — ¼ tsp
•Salt — to taste
•Fresh coriander, chopped — 1 tbsp

Method

1
Crack the eggs into a bowl and whisk well until smooth.
2
Add the chopped onion, tomato, bell pepper, mushrooms and green chilli.
3
Season with salt and black pepper and mix thoroughly.
4
Heat oil in a non-stick pan over medium heat.
5
Pour the egg and vegetable mixture into the pan and spread it evenly.
6
Cook for 2–3 minutes until the base is set and golden.
7
Carefully flip the omelet and cook the other side until the eggs are completely cooked.
8
Garnish with fresh coriander and serve hot.
9
Over to You
10
Feel free to customise your omelet with your favourite seasonal vegetables or fresh herbs. Serve it with whole-grain toast or a side salad for a more complete and satisfying meal.

Omelette