Vegetable Omelete

Vegetable Omelette (4 servings)

Vegetable Omelet

50 g asparagus tips
50 g spring greens, shredded
15 ml / 1 tbsp sunflower oil
1 onions sliced
175 g cooked baby new potatoes, halved or diced
2 tomatoes, chopped
6 eggs
15-30 ml / 1-2 tbsp chopped fresh mixed herbs
salt and ground pepper to taste
salad to serve

Vegetable Omelet Nutritional Information (Per Portion)

Energy          - 221 Kcals/923 kJ
Fat, Total      - 14.2g
saturated fat   - 3.4g
Protein           - 13.6
Carbohydrate - 10.4 g
Fiber               - 2.1g

1. Steam the asparagus tips and spring greens over a saucepan of boiling water for 5 - 10 minutes until tender. Drain the vegetables and keep warm.

2. Heat the oil in a large frying pan, add the onion and cook gently for 5-10 minutes until softened, stirring.

3. Add the baby potatoes and cook for 3 minutes, stirring. Stir in tomatoes, asparagus, and spring greens. Lightly beat the eggs with herbs and season with salt and pepper.

4. Pour the egg over the vegetables, then cook over a gentle heat until the bottom of the omelet is golden brown. Preheat the oven to hot and cooked the omelet under the grill for 2-3 minutes until the top is golden brown. Serve the vegetable omelet with salad.

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