Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Whatever cooked veg you have, in an omelette.
Equipment: Small non-stick frying pan
Measures and names
Ingredients
- 3 eggs
- 10 g butter
- 80 g leftover cooked vegetables
Optional extras
- Chopped chives or parsley
- Black pepper
- A handful of salad leaves on the side
Method
- Beat the eggs with a pinch of salt. Cook any filling that needs it first.
- Melt the butter in a non-stick pan over a medium heat. Pour in the eggs and draw the edges in with a spatula for 1 minute.
- When nearly set, add the filling to one half, fold over and slide onto a plate.
Swaps and tips
Use olive oil instead of butter for a dairy-free version, if the filling has no cheese.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 21 g | 4 g | 2 g | 22 g | 310 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
