Servings: servings
Omelette with greens and tomato salad
The omelette is whipped up in just a few minutes and ready 20 minutes later after a trip in the oven. You can put whatever you like in it; this one has broccoli, zucchini, red pepper, and cottage cheese... A meat-free version, but with lots of proteins, vitamins, and a good sense of satiety.
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.