Recipe for omelette with greens and tomato salad
Healthy, simple, and just perfectly delicious; easy omelette filled with veggies – and a bit of cheese that makes it extra creamy and flavorful. Served on toasted bread and topped with a quick tomato salad…
The omelette is whipped together in just a few minutes and ready 20 minutes later after a trip in the oven.
You can add whatever you like, this one includes broccoli, zucchini, red pepper, and cottage cheese… A meat-free version, but packed with proteins, vitamins, and a satisfying sense of fullness.
I’ve spread the bread with a bit of Dijon mustard – it creates a perfect contrast to the milder omelette.
On top, a quick tomato salad with cucumber and feta, also ready in just a few minutes.
Good for dinner, but can easily be used for breakfast or lunch as well.
Omelette with greens and tomato salad
Ingredients
Egg Cake
- 8 pcs. Egg
- 150 gram Broccoli chopped coarsely
- 1 pcs. Red bell pepper cut into small cubes
- 1 pcs. Squash coarsely grated
- 200 gram Cottage Cheese
- 100 gram Grated cheese
Tomato Salad
- 4 pcs. Tomato cut into small cubes
- 1/2 pcs. Cucumber cut into small cubes
- 100 gram Feta crumbled slightly
- 10 gram Balsamic Vinegar
- Salt and Pepper
In addition
- 8 slices Rye Bread good quality
- Dijon Mustard a little
Instructions
Omelette
- Whisk the eggs together in a bowl and stir in the remaining ingredients.
- Pour the egg mixture into a small greased ovenproof dish and bake for about 20 minutes in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit).
Tomato salad
- Mix tomatoes, cucumber, and feta together, season with balsamic vinegar, salt, and pepper.
- Serve on toasted rye bread spread with a little Dijon.