Mediterranean Veggie Omelette
A vegetarian breakfast omelette — eggs with sautéed spinach, mushroom and bell pepper, finished with feta.
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- Prep
- 5 min
- Cook
- 10 min
- Serves
- 1 person
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (6)
- Eggs3 pcs · 150 g
- Baby spinach50 g
- Mushroom50 g
- Bell pepper40 g
- Feta25 g
- Olive oil10 g
Method
- 1
Whisk the eggs with a pinch of salt and pepper.
- 2
Heat half the olive oil in a non-stick pan over medium heat; sauté the mushroom and bell pepper until soft, ~4 minutes.
- 3
Add the spinach for 30 seconds to wilt, then transfer the veg to a plate.
- 4
Add the remaining olive oil to the pan, pour in the eggs, and let them set on the bottom.
- 5
Scatter the veg and crumbled feta over half the omelette; fold over and slide onto a plate.