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Spiced Vegetable Omelette with Whole Wheat Toast
Spiced Vegetable Omelette with Whole Wheat Toast

Spiced Vegetable Omelette with Whole Wheat Toast
A nutritious and protein-rich breakfast to fuel your cycle training.
Spiced Vegetable Omelette with Whole Wheat Toast

This meal provides a balanced mix of protein, carbohydrates, and healthy fats to support muscle recovery and energy levels for the day's training.

Ingredients:
1
Servings
  • 3
    item
     egg
  • 50
    g
     red bell pepper
  • 30
    g
     spinach
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 2
    slice
     whole wheat bread
  • 50
    ml
     milk
  • 1
    tsp
     black pepper
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     cumin powder
  • 1
    item
     tomato
Spiced Vegetable Omelette with Whole Wheat Toast
Instructions:
  1. Chop the red bell pepper, onion, and tomato into small pieces.
  2. In a bowl, beat the eggs with milk, salt, black pepper, and cumin powder.
  3. Heat olive oil in a non-stick pan over medium heat.
  4. Add the chopped onion and sauté until translucent.
  5. Add the red bell pepper and tomato, cook for another 2-3 minutes.
  6. Add spinach and cook until wilted.
  7. Pour the egg mixture over the vegetables in the pan.
  8. Cook until the omelette is set on one side, then flip to cook the other side.
  9. Toast the whole wheat bread slices.
  10. Serve the omelette with the toasted bread.
Nutrition Per Serving 450 g Per 100g
Energy 800 kcal 178 kcal
Protein 35 g 7.8 g
Fibre 10 g 2.2 g
Salt 1.5 g 0.3 g
Sugar 8 g 1.8 g
Carbohydrates 65 g 14.4 g
Fat 45 g 10.0 g
  • 3
    item
     egg
  • 50
    g
     red bell pepper
  • 30
    g
     spinach
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 2
    slice
     whole wheat bread
  • 50
    ml
     milk
  • 1
    tsp
     black pepper
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     cumin powder
  • 1
    item
     tomato
1
Servings
0

Chop the red bell pepper, onion, and tomato into small pieces.

In a bowl, beat the eggs with milk, salt, black pepper, and cumin powder.

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

Add the chopped onion and sauté until translucent.

Add the red bell pepper and tomato, cook for another 2-3 minutes.

Add spinach and cook until wilted.

Pour the egg mixture over the vegetables in the pan.

Cook until the omelette is set on one side, then flip to cook the other side.

Toast the whole wheat bread slices.

Serve the omelette with the toasted bread.

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