10 minutes
Veggie omelet.
MAKES 3 SERVINGS
Classic scrambled eggs just got a little more nutritious thanks to the
addition of a bunch of yummy veggies. Egg dishes like this one make a
tasty meal for breakfast, lunch, or dinner that the whole family will love.
1/4
1/4
4
3
1/4 CUP
2 TSP
CARROT, MEDIUM,
BOILED/STEAMED
ZUCCHINI,
MEDIUM, BOILED/
STEAMED
CHERRY TOMATOES
EGGS, LARGE
CHEDDAR CHEESE,
SHREDDED
EXTRA VIRGIN
OLIVE OIL
1
Add vegetables and eggs
to the Batchbowl and
blend until smooth.
2
Warm olive oil in a
medium-sized skillet
over medium heat.
3
Pour the egg mixture into
the skillet and top with
shredded cheese. Allow the
egg mixture to cook, tilting
pan and gently moving
cooked portions as needed.
4
When top surface of eggs
is thickened and no visible
liquid egg remains, fold the
omelet in half with spatula.
5
Ensure it is cool to the touch
and then serve. Store any
leftovers in the fridge for
an easy meal tomorrow.
NUTRITIONIST TIP
In the world of nutrition, eggs are
considered a perfect protein as they
contain all the non-essential and
essential amino acids your body needs.
PRO TIP
Feel free to use whatever veggies you
have on hand. Swap out zucchini for
broccoli, for example.
ST
AG
E 3.
BA
TC
HB
OW
L.
64
65
Содержание Baby NBY-50100
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