1. Main Page
  2. Fast and tasty
  3. Omelet with Italian vegetable mixture

Omelet with an Italian vegetable medley

Tired of scrambled eggs for breakfast? Try a bright, tempting veggie omelet! One day I wanted something tasty and different for breakfast, and there happened to be a bag of frozen Italian vegetables in the freezer. That's how this new recipe for a delicious, hearty breakfast came about — and everyone at home loved it!

GalochkaAuthor avatar
Recipe author
Omelet with Italian vegetable mixture
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 % 8 g
Fats 28 % 8 g
Carbohydrates 45 % 13 g
127 kcal
GI: 100 / 0 / 0
    1. Rinse the Italian vegetable blend with cold water (without thawing it) and pat it dry a little on a paper towel to remove excess moisture. 2. Add the dried vegetables to a skillet with hot vegetable oil and fry for a couple of minutes. 3. Meanwhile, whisk the eggs with a little milk using a whisk or fork, then add salt, pepper, or any spices you like. 4. Pour the beaten eggs into the skillet with the vegetables and stir. Cover the omelet with a lid and cook over low heat. 5. After 5–7 minutes, pierce the omelet in a few spots with a spatula. This helps it cook through faster and keeps the bottom from burning. 6. A couple of minutes before it's done, you can sprinkle the omelet with grated cheese or chopped herbs. This omelet with an Italian vegetable blend makes a great breakfast for the whole family. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Italian frozen mix - 114  kcal/100g

Similar recipes

Related and additional categories: