Grilled cheese sandwich with spinach and avocado
Spinach wash and pat dry. Avocado cut into slices. Wash herbs, shake dry and chop finely. Top 2 slices of bread, one at a time, with 1/4 of the cheese, half of...
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Tomato and Mushroom Omelet
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
517
Calories
37 g
Carbohydrates
24 g
Protein
29 g
Fat
Ingredients:
 | Tomatoes (fresh) | ¼ (37,5 g) |
 | Olive oil | 1 Teaspoon |
 | Egg, hen egg (organic, free range) | 2 (120 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Toast bread wholemeal, wholemeal toast bread | 2 (70 g) |
 | Mushrooms Mushrooms (fresh) | 100 g |
 | Spring onions, scallions (fresh) | 1 (46 g) |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Wash and clean the spring onion and cut into fine rings. Clean mushrooms, clean with a brush and cut into slices. Wash the tomatoes, cut off the stalk and also cut into slices.
Step 2:
Heat oil in a coated pan. Sauté the spring onion and mushrooms in it over medium heat. Season with salt and pepper and continue to fry over medium heat for 3-4 minutes, turning frequently.
Step 3:
Place egg with 1 pinch of salt in a small bowl and whisk to combine. Pour the beaten egg over the vegetables in the pan and let it fester for about 3-4 minutes. Meanwhile, toast bread and cover with tomato slices. Slide omelet from pan onto bread and serve.
Macronutrient distribution:
The recipe Tomato and Mushroom Omelet is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Coated pan
Cutting board
Kitchen knife
Stove
Whisk
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