TOTAL TIME: 15 MINUTES
SERVINGS: 1
CALORIES/SERVING: 346 CALS
INGREDIENTS
2 x 50g egg (medium)
60 Gram mushroom (chopped)
45 Gram red onion (diced)
2.5 ml olive oil (0.5 tsp)
20 Gram english spinach (chopped)
8 Gram parsley (1 tbsp.)
8 Gram dill (1 tbsp.)
Pinch himalayan salt & pepper
25 Gram goat cheese (crumbled)
1 x 38g wholegrain bread slice
METHOD
Crack the eggs in a small bowl and whisk together. Season with salt, pepper, parsley and dill.
Heat olive oil in a non-stick fry pan over medium temperature and sauté the mushrooms and red onion until cooked. Add the spinach and cook for a couple of minutes.
Pour the egg mixture into the pan and cook for a few minutes until it begins to set.
Flip the omelette over and continue to cook for a further 2 minutes. Fold the omelette in half.
Toast the bread and serve on a plate.
Place the omelette on the toast, sprinkle the goat cheese over the top and serve.
NUTRITION
Serving size 307g
Calories 346 cal
Protein 25.4g
Fat, total 17.7g
- saturated 6.5g
Carbohydrate 18.1g
- sugars 3.2g
Sodium 546mg
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