We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Autumn Vegetable Omelette with Fresh Herbs
Autumn Vegetable Omelette with Fresh Herbs

Autumn Vegetable Omelette with Fresh Herbs
A nutritious and quick breakfast omelette featuring seasonal vegetables and fresh herbs.
Autumn Vegetable Omelette with Fresh Herbs

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

Ingredients:
1
Servings
  • 3
    item
     egg
  • 100
    g
     zucchini
  • 50
    g
     mushroom
  • 30
    g
     spinach
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 15 minutes
Autumn Vegetable Omelette with Fresh Herbs
Instructions:
  1. Chop the zucchini, mushrooms, and onion into small pieces.
  2. Heat olive oil in a non-stick pan over medium heat.
  3. Add onion and sauté until translucent.
  4. Add zucchini and mushrooms, cook until softened.
  5. Add spinach and cook until wilted.
  6. Beat eggs in a bowl, season with salt and pepper.
  7. Pour eggs over the vegetables in the pan.
  8. Cook until the eggs are set, then fold the omelette.
  9. Garnish with chopped parsley before serving.
Nutrition Per Serving 300 g Per 100g
Energy 283 kcal 94 kcal
Protein 19 g 6.3 g
Fibre 3 g 1.0 g
Salt 2 g 0.7 g
Sugar 5 g 1.7 g
Carbohydrates 12 g 4.0 g
Fat 20 g 6.7 g
  • 3
    item
     egg
  • 100
    g
     zucchini
  • 50
    g
     mushroom
  • 30
    g
     spinach
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Chop the zucchini, mushrooms, and onion into small pieces.

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

Add onion and sauté until translucent.

Add zucchini and mushrooms, cook until softened.

Add spinach and cook until wilted.

Beat eggs in a bowl, season with salt and pepper.

Pour eggs over the vegetables in the pan.

Cook until the eggs are set, then fold the omelette.

Garnish with chopped parsley before serving.

Contact About
Privacy Policy Terms of Service Sitemap