Servings: 1 | Prep Time: 15 min + Cooking Time: 10-15 min | Type: Non-veg
Eggs are a low-carb food, providing less than one gram of carbohydrate. It is a good source of high- quality protein. Adding vegetables to the dish supplements your dietary fiber intake.
Ingredients
2-3 eggs
Milk
Optional vegetables that we love
25g cherry tomatoes, chopped
25g onions, chopped
½ cup spinach
6-7 mushrooms
½ capsicum or bell peppers
Homemade or store-bought Pesto
Salt to taste
Oil
Coriander, chopped
Half a cube of cheese
Directions:
- Beat the eggs well and add 2 spoons of milk.
- Chop and dice all vegetables. Then, in a small bowl, add the pesto and mix well. Then, on low heat, melt the butter in a skillet and add the vegetables. Cook for 5-6 minutes.
- Pour the beaten eggs into the buttered skillet and cook on low heat until the edges aren’t runny (about 3-4 minutes).
- Add the cooked vegetables and pesto into the skillet and let them cook for about 2 minutes.
- Flip over half of the egg and let the omelette cook for about 3 minutes.
Tips:
- Serve the omelet with black coffee for a wholesome breakfast.
- You can use regular tomatoes instead of cherry tomatoes.