Omelet with spinach, tomatoes and a whole-grain crispbread

Ingredients

• eggs: 2 pcs, about 50 g each
• vegetables: 1 large plate, about 60 g
• tomatoes: 1-2 pcs, about 120 g
• crispbread: 1 pc, about 18 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.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.
• If you don't have fresh vegetables, use frozen ones without sauce at the same weight.
• Bread/crispbread can be swapped for cooked grain 100-120 g or potato 150 g.

Featured in

Related recipes