Recipes
Vegetable omelet with multigrain toast
A protein-rich omelette packed with vegetables and a side of multigrain toast make for a delightful and nutritious breakfast option. It is a meal that contains a good mix of macronutrients as well as vitamins and minerals.
Ingredients 7
- 2 Eggs
- 2 teaspoons of Milk
- Salt
- Black Pepper
- 1 tablespoon Olive oil or butter
- 2 Multigrain bread slices
- 1/4 cup chopped veggies (e.g., bell peppers, onions, mushrooms, spinach, or tomatoes)
Method
- In a mixing dish, combine the eggs and milk until well combined. Stir in the chopped veggies, salt, and pepper until the vegetables are uniformly distributed throughout the egg mixture.
- Melt butter in a nonstick skillet over medium heat. In the skillet, melt the tablespoon of butter and swirl it around to coat the bottom of the pan.
- Pour the egg and vegetable mixture onto the skillet and spread it evenly with a spatula. Cook for 3-4 minutes, or until the eggs begin to firm on the bottom.
- Fold one side of the omelet over the other using the spatula. Cook the omelet for another minute, or until the eggs are totally cooked.
- Fold one side of the omelet over the other using the spatula. Cook the omelet for 1 minute more, or until the eggs are thoroughly cooked and the vegetables are soft.
- Toast the multigrain bread slices in a toaster or on the grill while the omelet is cooking. As desired, spread butter or margarine on the toast.
- Transfer the omelet to a platter and serve it with the multigrain toast on the side. Enjoy your nutritious and tasty vegetable omelet on multigrain toast!
- Enjoy your nutritious and tasty vegetable omelet on multigrain toast!
Nutrition facts
Approximate values for the recipe as written.
| Carbohydrates | 30-35 gram |
|---|---|
| Proteins | 20-25 gram |
| Fat | 16-20 gram |
| Fiber | 6-8 gram |
| Vitamin A | 25-30 % |
| Vitamin C | 40-50 % |
| Calcium | 10-15 % |
| Iron | 15-20 % |