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Autumn Vegetable and Cheese Omelette
Autumn Vegetable and Cheese Omelette

Autumn Vegetable and Cheese Omelette
A quick and nutritious breakfast omelette with seasonal vegetables and cheese.
Autumn Vegetable and Cheese Omelette

Provides a balanced start to the day with protein and vegetables, supporting energy needs for morning training.

Ingredients:
1
Servings
  • 2
    item
     egg
  • 50
    g
     spinach
  • 50
    g
     mushroom
  • 1
    item
     tomato
  • 30
    g
     cheese
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 15 minutes
Autumn Vegetable and Cheese Omelette
Instructions:
  1. Heat olive oil in a non-stick pan over medium heat.
  2. Add sliced mushrooms and cook until soft.
  3. Add spinach and cook until wilted.
  4. In a bowl, beat eggs with salt and pepper.
  5. Pour eggs into the pan and cook until edges start to set.
  6. Add sliced tomato and cheese on one half of the omelette.
  7. Fold the omelette in half and cook until cheese melts.
  8. Serve hot.
Nutrition Per Serving 253 g Per 100g
Energy 374 kcal 148 kcal
Protein 23 g 9.1 g
Fibre 2 g 0.8 g
Salt 2 g 0.8 g
Sugar 3 g 1.2 g
Carbohydrates 7 g 2.8 g
Fat 29 g 11.5 g
  • 2
    item
     egg
  • 50
    g
     spinach
  • 50
    g
     mushroom
  • 1
    item
     tomato
  • 30
    g
     cheese
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

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

Add sliced mushrooms and cook until soft.

Add spinach and cook until wilted.

In a bowl, beat eggs with salt and pepper.

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

Add sliced tomato and cheese on one half of the omelette.

Fold the omelette in half and cook until cheese melts.

Serve hot.

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