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Garden Vegetables Omelette

VIEWS 1882

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. 

Garden Vegetables Omelette - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1882

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