Farmers' Market Veggie Omelettes
25 min378 kcal each
Egg and egg-white omelettes filled with sautéed pepper, zucchini, asparagus and Gruyère, with a bowl of strawberries on the side. Cook the vegetables once and fold omelettes all week.
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Plan this recipeIngredients
for 4 servings- Avocado oil1 tbsp
- Red onion½ piece
- Garlic4 clove
- Red bell pepper1 piece
- Zucchini1 piece
- Asparagus10 piece
- Eggs8 piece
- Egg whites360 ml
- Butter2 tsp
- Gruyère, grated56 g
- Strawberries600 g
- Salt¼ tsp
- Black pepper¼ tsp
Method
Prep 10 min · cook 15 min- Warm the oil in a large non-stick pan over medium heat and soften the onion and garlic for 2–3 minutes.
- Add the diced pepper, zucchini and 1 cm lengths of asparagus and sauté until tender, 5–6 minutes; season and set aside.
- For each omelette, whisk 2 eggs with 90 ml egg white, melt ½ teaspoon butter in the pan and pour in the eggs, tilting to cover the base.
- Spoon a quarter of the vegetables down the middle, scatter with 2 tablespoons of Gruyère and, once almost set, fold the sides over.
- Repeat to make 4 and serve each with 150 g strawberries.
- The cooked vegetables keep 4 days in the fridge; cook omelettes fresh, they take 3 minutes.
Nutrition
per servingCal
378
Protein
30g
Carbs
20g
Fat
20g
Of 12g of sugar per serving, 0g is added sugar.
Of 20g of fat per serving, 7.4g is saturated.
