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Autumn Vegetable and Cheese Breakfast Omelette
Autumn Vegetable and Cheese Breakfast Omelette

Autumn Vegetable and Cheese Breakfast Omelette
A quick and nutritious omelette featuring seasonal vegetables and cheese.
Autumn Vegetable and Cheese Breakfast Omelette
Ingredients:
1
Servings
  • 3
    item
     egg
  • 50
    g
     spinach
  • 50
    g
     mushroom
  • 1
    item
     tomato
  • 30
    g
     cheddar cheese
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 15 minutes
Autumn Vegetable and Cheese Breakfast Omelette
Instructions:
  1. Beat the eggs in a bowl and season with salt and pepper.
  2. Heat olive oil in a non-stick pan over medium heat.
  3. Add mushrooms and sauté until soft.
  4. Add spinach and cook until wilted.
  5. Pour the beaten eggs into the pan and cook until they begin to set.
  6. Add sliced tomato and cheese on one half of the omelette.
  7. Fold the omelette in half and cook until the cheese melts.
  8. Serve hot.
Nutrition Per Serving 254 g Per 100g
Energy 376 kcal 148 kcal
Protein 25 g 9.8 g
Fibre 2 g 0.8 g
Salt 2 g 0.8 g
Sugar 3 g 1.2 g
Carbohydrates 6 g 2.4 g
Fat 28 g 11.0 g
  • 3
    item
     egg
  • 50
    g
     spinach
  • 50
    g
     mushroom
  • 1
    item
     tomato
  • 30
    g
     cheddar cheese
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Beat the eggs in a bowl and season with salt and pepper.

Heat olive oil in a non-stick pan over medium heat.

Add mushrooms and sauté until soft.

Add spinach and cook until wilted.

Pour the beaten eggs into the pan and cook until they begin to set.

Add sliced tomato and cheese on one half of the omelette.

Fold the omelette in half and cook until the cheese melts.

Serve hot.

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