VEGGIE OMELETTE

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Veggie Omelette

Ingredients

• 1/2 cup onion
• 1/2 cup capsicum
• 1/2 cup zucchini
• 1/2 cup mushrooms
• 1/2 cup yellow squash
• 2 tablespoons olive oil
• 1/2 teaspoon minced garlic
• Salt
• Pepper
• 1 cup spinach leaves
• 4 eggs
• 250ml lite milk

Instructions

1. Dice up your vegetables into the sizes that you like in your omelette.
2. Take some olive oil and your garlic and on low-medium heat, fry off the vegetables in a pan. Add the harder veggies first and the softer, more delicate veggies last. Don't add spinach until everything else is tender.
3. Crack in some salt and pepper;
4. In a side bowl, take four eggs and a small amount of lite milk and whisk together then add to the mix ensuring it spreads evenly through.
5. Use a fork to test when the egg has cooked on the bottom. You should notice the omelette is firming but there will be a light layer of uncooked egg on the top.
6. At that point, remove from the stove top and add pan under the oven grill to finish it off.

Nutrition Facts

Calories

834

Fat (grams)

49

Carbs (grams)

59

Fiber (grams)

7

Sugar (grams)

18

Protein (grams)

43

1. Nutrition information listed is for the entire dish. Adjust MyFitnessPal serving size according to what portion you consumed (eg. 0.25 or 0.75)