Omelette with eggs and fresh vegetables
(0)
15 min
Sezamo
O omletă cremoasă și plină de culoare, perfectă pentru un mic dejun nutritiv și rapid. Combinația de ouă pufoase cu legume proaspete, brânză cheddar topită și felii de avocado bogat face din acest preparat alegerea ideală pentru a-ți începe ziua cu energie. Gata în doar 15 minute, este o soluție delicioasă și sănătoasă pentru întreaga familie.
Preparation method
Ingredients overview
- 20 g of red onion
- 40 g of red kapia pepper
- 50 g of tomatoes
- 25 g of fresh button mushrooms
- 20 g of block cheddar cheese
- 2 pcs of M eggs
- 45 g of fresh avocado
- 10 g of fresh baby spinach
- 1 tbsp of sunflower oil
- 1 pinch of iodized table salt
- 1 pinch of ground black pepper
Ingredient preparation
Peel the onion and finely chop it. Cut the kapia pepper and tomato into small cubes. Clean the mushrooms and also cut them into cubes. Finely grate the cheddar cheese. Crack the eggs into a small bowl, season with salt and pepper, and beat them well. Slice the avocado into thin slices.
Cooking the omelette
Take a medium-sized pan and heat the oil over medium heat. Add the chopped onion and mushroom cubes, sprinkle with a little salt, and sauté for 3–4 minutes. Then add the chopped tomato and pepper and cook for another 1–2 minutes. Reduce the heat to low, add the beaten eggs, baby spinach, and grated cheddar cheese. Cook the mixture continuously for 2–4 minutes until the eggs are set.
Serving
Transfer the omelette to a plate, top with the avocado slices, and serve immediately. You can sprinkle some fresh watercress on top for extra flavor.
Chef's tip
For a more intense flavor, you can use olive oil instead of sunflower oil. The omelette is delicious served alongside a slice of toasted whole-grain bread.
Ingredients
Nutritional values
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80 min
Under an hour
