Vegetable Omelet – An omelet is a cross between an omelette and a quiche and can be eaten hot or cold, making it a great breakfast or lunch. It can also be made ahead of time and stored in the refrigerator.
6 eggs ½ head of broccoli, chopped 6 shallots, chopped ½ teaspoon black pepper ½ teaspoon salt 2 cloves garlic, minced 1 lime spray 1/2 red pepper, 1/2 green pepper 100g mushrooms 60ml lean milk Fresh parsley finely chopped
1. Heat low-calorie oil in a large skillet over medium heat. Add the broccoli, shallots, bell peppers, mushrooms, garlic, and a little salt and pepper. 2. Cover and cook for 5 minutes or until vegetables are tender. 3. Whisk together the eggs, parsley, milk and remaining salt and pepper and pour the vegetable mixture into the pan, making sure the vegetables are covered. 4. Turn heat down to low and cook until sides and center begin to set. 5. Put the whole mold in the oven at 180 ° C for about 8-10 minutes. To check if it is cooked, make a cut in the center if raw eggs enter through the cut, bake a few more minutes. 6. When cooked, remove from oven, after 5 minutes cut into segments and serve. You can also let it cool and refrigerate until ready to eat. It should last a few days.
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The later vegetable omelette first appeared in Motivation Weight Management.