Omelet with mushrooms and rye bread

Ingredients

• eggs: 3 pcs, about 50 g each
• mushrooms: about 100 g
• rye bread: 1 slice, about 40 g
• canola oil: 1 tbsp, about 8 g

Instructions

1. Measure out the eggs and vegetables, and chop the vegetables.
2. Cook the vegetables for 2-3 minutes in a nonstick pan.
3. Add the eggs and cook covered until set.

Nutrition

Contains: Eggs, Gluten

Swaps

• Egg can be swapped for cottage cheese 100-120 g, tofu 120 g or chicken 100 g.
• If you have an egg allergy, use tofu or cottage cheese, not egg powder.
• Bread/crispbread can be swapped for cooked grain 100-120 g or potato 150 g.
• For a low-carb option, replace it with vegetables 200 g.
• Olive oil can be swapped for avocado 50-60 g or nuts 15 g.

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