Italian Vegetable Omelet with Roasted Vegetables
Temps
35 min
Difficulté
facile
Ingrédients
8
Budget
~4-5 €
Valeurs nutritionnelles
Score santé
Moyen · /100
350 kcal
par portion
Your real numbers, not the theory
Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.
Vous avez besoin de
Your version won’t be exactly this one
A little more oil, a bigger portion… Calerys works out the values of the plate you actually cooked, from a single photo.
Etapes
- 1
Cut the broccoli and cauliflower into small florets. Roast them in a pan with oil for 10 minutes over medium-high heat.
10 min
- 2
Break the eggs into a bowl, add milk, salt, and pepper. Whisk well with a fork.
3 min
- 3
Melt the butter in a large pan over medium heat. Pour in the beaten eggs.
1 min
- 4
Cook for 3 minutes until the bottom sets, then distribute the roasted vegetables over half of the omelet.
3 min
- 5
Fold the omelet in half and cook for another 2-3 minutes until done to your liking. Serve immediately.
3 min
