Preparation Time: 20 min.
Difficulty: Intermediate
Total Calories: 290 kcal
Ingredients:
- 3 large eggs
- 50g of spinach, chopped
- 50g of bell peppers, diced
- 30g of onions, diced
- 10g of olive oil
- Salt and pepper to taste
- 5g of fresh parsley, chopped
Kitchen Tools Needed:
- Frying pan
- Spatula
- Mixing bowl
- Whisk
Instructions:
- In a mixing bowl, whisk the eggs until well combined and season with salt and pepper.
- Heat the olive oil in a frying pan over medium heat.
- Add the diced onions and bell peppers to the pan, cooking until softened, about 3-4 minutes.
- Stir in the chopped spinach and cook until wilted, approximately 2 more minutes.
- Pour the whisked eggs over the cooked vegetables, ensuring they are evenly distributed.
- Let the eggs cook undisturbed for a few minutes until the edges begin to set, then use a spatula to lift the edges and allow uncooked egg to flow underneath.
- Once most of the eggs have set, you can either flip the omelette carefully or fold it in half and let it cook for an additional minute.
- Serve hot, garnished with fresh chopped parsley.
Macros:
- Total Calories: 290kcal
- Carbs: 8g
- Proteins: 21g
- Fats: 24g
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