Omelette works well for any meal of the day; breakfast, lunch, and dinner. Additionally, it's easy to make and, as a bonus, it’s packed with protein.
Recipe for omelette with arugula, tomatoes, and feta
Scrambled eggs work well for all meals of the day; breakfast, lunch, and dinner.
Moreover, it is easy to make and, as a bonus, it is packed with protein.
I chose to serve mine with protein rye bread and ketchup, but there are truly many options for delicious accompaniments.
Servings: persons
Omelette with arugula, tomatoes, and feta
Omelette works well for any meal of the day; breakfast, lunch, and dinner. Additionally, it's easy to make and, as a bonus, it’s packed with protein.
Equipment
- Bowl
- Whisk
- Frying Pan
- Oven
- Cutting Board
- Knife
Ingredients
Egg Cake
- 4 pcs. Egg
- 4.5 gram Oil
- 50 gram Feta salad cheese, light version
- 75 gram Cherry Tomatoes
- 15 gram Arugula
- 1 handful Herbs chives, parsley, basil
- 35 gram Ketchup
- 65 gram Rye Bread protein bread
- Salt and Pepper
Instructions
- Whisk the eggs together and season with salt and pepper
- Set a small pan on the stove with oil over medium-high heat
- Add the egg mixture until it sets at the edges, then transfer to the oven for 10 minutes at 200 degrees Celsius (392 degrees Fahrenheit) with convection
- Meanwhile, cut the cherry tomatoes in half, and chop the herbs into smaller pieces
- When the omelette is ready, top it with arugula, tomatoes, herbs, and feta
- Serve with rye bread and ketchup
Notes
This portion contains:
593 kcal
21% carbohydrate
45% fat
34% protein
593 kcal
21% carbohydrate
45% fat
34% protein