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.

Mediterranean Vegetable Omelette
Mediterranean Vegetable Omelette

Mediterranean Vegetable Omelette
A nutritious omelette packed with Mediterranean flavors.
Mediterranean Vegetable Omelette
Ingredients:
1
Servings
  • 3
    item
     egg
  • 50
    g
     red bell pepper
  • 30
    g
     spinach
  • 30
    g
     feta cheese
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 20
    g
     black olives
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 15 minutes
Mediterranean Vegetable Omelette
Instructions:
  1. Chop the red bell pepper, onion, and black olives into small pieces.
  2. Heat olive oil in a non-stick pan over medium heat.
  3. Add the chopped onion and red bell pepper to the pan and sauté until soft.
  4. Add spinach to the pan and cook until wilted.
  5. In a bowl, beat the eggs with salt and black pepper.
  6. Pour the beaten eggs into the pan and cook until the edges start to set.
  7. Sprinkle feta cheese and black olives over the omelette.
  8. Fold the omelette in half and cook until fully set.
  9. Serve hot.
Nutrition Per Serving 250 g Per 100g
Energy 378 kcal 151 kcal
Protein 22 g 8.8 g
Fibre 3 g 1.2 g
Salt 1.5 g 0.6 g
Sugar 5 g 2.0 g
Carbohydrates 12 g 4.8 g
Fat 28 g 11.2 g
  • 3
    item
     egg
  • 50
    g
     red bell pepper
  • 30
    g
     spinach
  • 30
    g
     feta cheese
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 20
    g
     black olives
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Chop the red bell pepper, onion, and black olives into small pieces.

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

Add the chopped onion and red bell pepper to the pan and sauté until soft.

Add spinach to the pan and cook until wilted.

In a bowl, beat the eggs with salt and black pepper.

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

Sprinkle feta cheese and black olives over the omelette.

Fold the omelette in half and cook until fully set.

Serve hot.

Contact About
Privacy Policy Terms of Service Sitemap