Veggie omelet with parsley
An omelet with onions, peppers, and parsley is a delicious and healthy breakfast option
Ingredients
serves 1
- 2 eggs
- 1 tablespoon milk
- 1/4 cup chopped parsley
- 1/4 cup chopped onions
- 1/4 cup chopped red bell peppers/capsicum
- 1 teaspoon of olive oil
- Pepper to taste
serves 2
- 4 eggs
- 2 tablespoon milk
- 1/2 cup chopped parsley
- 1/2 cup chopped onions
- 1/2 cup chopped red bell peppers/capsicum
- 2 teaspoon of olive oil
- Pepper to taste
serves 3
- 6 eggs
- 3 tablespoon milk
- 3/4 cup chopped parsley
- 3/4 cup chopped onions
- 3/4 cup chopped red bell peppers/capsicum
- 3 teaspoons of olive oil
- Pepper to taste
Method
- Crack the eggs into a small mixing bowl and add the milk. Whisk the eggs until they are well beaten.
- Stir in the chopped parsley, onions, and bell peppers, and season with pepper.
- Heat the olive oil in a small frying pan over medium heat.
- Pour the egg mixture into the pan and cook for 2-3 minutes, or until the bottom of the omelet is golden brown.
- Carefully flip the omelet and cook for an additional 1-2 minutes, or until the other side is golden brown and the eggs are cooked through.
- Serve the omelet immediately, garnished with additional parsley if desired. Enjoy!
Nutrition Facts
per serving
Calories
247
Carbohydrates
3.3
g
Sugar
2.9
g
Protein
20.24
g
Fat
17
g
Salt
0.61
g
Potassium
353
mg
Phosphorus
298.9
mg
Low
Moderate
High