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Garden Vegetables Omelette

VIEWS 29

Energy (kcal) - 133

Protein (g) - 8.7

Carbohydrate (g) - 10

Fat (g) - 6.5

Khyati's Health-O-Meter Says:

This garden veggie omelette makes a nourishing meal, whether it's for pre-workout or post. Eggs and veggies support one another through the nutrients they both provide. Eggs supply protein and vitamin B-12; veggies contribute vitamins C and K.

INGREDIENTS:
  • Eggs whites - 2 no.
  • Onion, small chopped - 1
  • Red bell pepper (small), chopped - 3-4 strips
  • Zucchini (small), chopped - 4-5 slices
  • Grounded flaxseed - 1 tbsp
  • Olive oil - ½ tsp
  • Pinch of salt and fresh ground pepper
DIRECTIONS:
Step 1 Heat a nonstick skillet over medium heat. Step 2 Chop the veggies. You could add anything you have on hand (spinach, green pepper, yellow squash, onion, tomatoes). Step 3 Take oil in a pan while the veggies are cooking add the 2 eggs, and a pinch of salt and fresh ground pepper and ground flaxseed powder to a small bowl. Step 4 Whisk with a fork. By this time your veggies should be browned and getting slightly tender. Step 5 Remove them from the skillet and set aside. Add the egg mixture. Step 6 Swirl the pan around to evenly distribute the egg. Let it sit for a few seconds and add the cooked vegetables back on top. 
Recipe Category:
Soups And Stir Fries
Recipe Title:

Garden Vegetables Omelette

Recipe Views:
29
Recipe Type:
Ovo Veg
Recipe Kcal:
133

Energy
(kcal)

8.7

Protein
(g)

10

Carbohydrate
(g)

6.5

Fat
(g)

Khyati's
Health-O-Meter Says:

This garden veggie omelette makes a nourishing meal, whether it's for pre-workout or post. Eggs and veggies support one another through the nutrients they both provide. Eggs supply protein and vitamin B-12; veggies contribute vitamins C and K.

INGREDIENTS:
  • Eggs whites - 2 no.
  • Onion, small chopped - 1
  • Red bell pepper (small), chopped - 3-4 strips
  • Zucchini (small), chopped - 4-5 slices
  • Grounded flaxseed - 1 tbsp
  • Olive oil - ½ tsp
  • Pinch of salt and fresh ground pepper
DIRECTIONS:
Step 1 Heat a nonstick skillet over medium heat. Step 2 Chop the veggies. You could add anything you have on hand (spinach, green pepper, yellow squash, onion, tomatoes). Step 3 Take oil in a pan while the veggies are cooking add the 2 eggs, and a pinch of salt and fresh ground pepper and ground flaxseed powder to a small bowl. Step 4 Whisk with a fork. By this time your veggies should be browned and getting slightly tender. Step 5 Remove them from the skillet and set aside. Add the egg mixture. Step 6 Swirl the pan around to evenly distribute the egg. Let it sit for a few seconds and add the cooked vegetables back on top. 
Recipe Title: Garden Vegetables Omelette
Recipe Category: Soups And Stir Fries
Recipe Views: 29
Recipe Type: Ovo Veg
Recipe Kcal:

Energy 133 (kcal), Protein 8.7 (g), Carbohydrate 10 (g), fat 6.5 (g).





Khyati's
Health-O-Meter Says:

This garden veggie omelette makes a nourishing meal, whether it's for pre-workout or post. Eggs and veggies support one another through the nutrients they both provide. Eggs supply protein and vitamin B-12; veggies contribute vitamins C and K.

INGREDIENTS:
  • Eggs whites - 2 no.
  • Onion, small chopped - 1
  • Red bell pepper (small), chopped - 3-4 strips
  • Zucchini (small), chopped - 4-5 slices
  • Grounded flaxseed - 1 tbsp
  • Olive oil - ½ tsp
  • Pinch of salt and fresh ground pepper
DIRECTIONS:
Step 1 Heat a nonstick skillet over medium heat. Step 2 Chop the veggies. You could add anything you have on hand (spinach, green pepper, yellow squash, onion, tomatoes). Step 3 Take oil in a pan while the veggies are cooking add the 2 eggs, and a pinch of salt and fresh ground pepper and ground flaxseed powder to a small bowl. Step 4 Whisk with a fork. By this time your veggies should be browned and getting slightly tender. Step 5 Remove them from the skillet and set aside. Add the egg mixture. Step 6 Swirl the pan around to evenly distribute the egg. Let it sit for a few seconds and add the cooked vegetables back on top. 

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Garden Vegetables Omelette - BY KHYATI RUPANI

10 FEB 2018
VIEWS 29

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