Ingredients
Equipment
Method
- Start by washing and chopping your veggies. Toss them into a bowl and set aside.
- Crack the eggs into a mixing bowl and whisk until smooth and frothy. Add salt, pepper, and turmeric powder if using.
- Heat olive oil in a non-stick skillet over medium heat. Add the veggies and stir occasionally until they soften slightly, about 3-4 minutes.
- Pour the whisked eggs over the veggies, tilting the pan to spread them evenly. Let the edges set before gently stirring the center with a spatula. If using cheese, sprinkle it on at this stage.
- Fold the omelette in half once the eggs are mostly set. Slide it onto a plate and serve immediately.
Nutrition
Calories: 250kcalCarbohydrates: 8gProtein: 20gFat: 16gSaturated Fat: 4gCholesterol: 400mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg
Notes
Make sure to use fresh ingredients for the best flavor.
If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently in a skillet for best results.
Avoid overcrowding the skillet when cooking the veggies to ensure they cook evenly.
Consider variations such as using kale instead of spinach or omitting cheese for a dairy-free option.
If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently in a skillet for best results.
Avoid overcrowding the skillet when cooking the veggies to ensure they cook evenly.
Consider variations such as using kale instead of spinach or omitting cheese for a dairy-free option.
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