We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Autumn Vegetable and Cheese Omelette
Autumn Vegetable and Cheese Omelette

Autumn Vegetable and Cheese Omelette
A quick and nutritious breakfast omelette with seasonal vegetables and cheese.
Autumn Vegetable and Cheese Omelette
Ingredients:
1
Servings
  • 2
    item
     egg
  • 50
    g
     spinach
  • 50
    g
     mushroom
  • 1
    item
     tomato
  • 30
    g
     cheese
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 15 minutes
Autumn Vegetable and Cheese Omelette
Instructions:
  1. Heat olive oil in a non-stick pan over medium heat.
  2. Add sliced mushrooms and cook until soft.
  3. Add spinach and cook until wilted.
  4. In a bowl, beat eggs with salt and pepper.
  5. Pour eggs into the pan and cook until edges start to set.
  6. Add sliced tomato and cheese on one half of the omelette.
  7. Fold the omelette in half and cook until cheese melts.
  8. Serve hot.
Nutrition Per Serving 253 g Per 100g
Energy 374 kcal 148 kcal
Protein 23 g 9.1 g
Fibre 2 g 0.8 g
Salt 2 g 0.8 g
Sugar 3 g 1.2 g
Carbohydrates 7 g 2.8 g
Fat 29 g 11.5 g
  • 2
    item
     egg
  • 50
    g
     spinach
  • 50
    g
     mushroom
  • 1
    item
     tomato
  • 30
    g
     cheese
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

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

Add sliced mushrooms and cook until soft.

Add spinach and cook until wilted.

In a bowl, beat eggs with salt and pepper.

Pour eggs into the pan and cook until edges start to set.

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

Fold the omelette in half and cook until cheese melts.

Serve hot.

Contact About
Privacy Policy Terms of Service Sitemap