A vegetable-rich omelet
Easily eat more vegetables? This omelet makes it easy to eat an extra 150 grams of vegetables.
+/- 15 min
1
Lunch
Breakfast
Bell peppers
Tomatoes
Gluten-free
Lactose-free
Vegetarian
Fish-free
Meat-free
Pregnant
Ingredients
100 grams of bell pepper
2 eggs
30 grams of spinach
20 grams mini cherry vine tomatoes or snack tomatoes
100 ml (vegetable) milk
1 tbsp olive oil
salt and pepper
Supplies
No items found.
Tip:
Note: Use plant-based milk to keep the recipe lactose-free, and pasteurized milk to keep the recipe pregnancy-proof.
Getting Started
1
Put the eggs in a large bowl and add 100 ml of milk. Stir well to combine.
2
Cut the bell pepper into small pieces.
3
Put a frying pan on the heat and brush the pan with olive oil.
4
Then add the spinach and fry briefly
5
Add the egg and milk mixture and the bell pepper pieces.
6
Fry the omelet and halfway through fold the omelet in half to form a kind of half-moon. Fry until cooked on both sides.
7
Garnish your omelet with the mini cherry vine tomatoes. Season with salt and pepper.
8
Enjoy your meal!
