Indian Recipe

Indian Recipes ⇢ Vegetable omelet with multigrain toast

Category

Non-Vegetarian

Meal of Day

Breakfast

Zone/Region

North Indian Recipe

A protein-rich omelette packed with vegetables and a side of multigrain toast make for a delightful and nutritious breakfast option. It is a meal that contains a good mix of macronutrients as well as vitamins and minerals.

Nutritional values

Carbohydrates30-35 gram
Proteins20-25 gram
Fat16-20 gram
Fiber6-8 gram
Vitamin A25-30 %
Vitamin C40-50 %
Calcium10-15 %
Iron15-20 %

Ingredients

2 Eggs
2 teaspoons of Milk
Salt
Black Pepper
1 tablespoon Olive oil or butter
2 Multigrain bread slices
1/4 cup chopped veggies (e.g., bell peppers, onions, mushrooms, spinach, or tomatoes)

Procedure

In a mixing dish, combine the eggs and milk until well combined. Stir in the chopped veggies, salt, and pepper until the vegetables are uniformly distributed throughout the egg mixture.
Melt butter in a nonstick skillet over medium heat. In the skillet, melt the tablespoon of butter and swirl it around to coat the bottom of the pan.
Pour the egg and vegetable mixture onto the skillet and spread it evenly with a spatula. Cook for 3-4 minutes, or until the eggs begin to firm on the bottom.
Fold one side of the omelet over the other using the spatula. Cook the omelet for another minute, or until the eggs are totally cooked.
Fold one side of the omelet over the other using the spatula. Cook the omelet for 1 minute more, or until the eggs are thoroughly cooked and the vegetables are soft.
Toast the multigrain bread slices in a toaster or on the grill while the omelet is cooking. As desired, spread butter or margarine on the toast.
Transfer the omelet to a platter and serve it with the multigrain toast on the side. Enjoy your nutritious and tasty vegetable omelet on multigrain toast!
Enjoy your nutritious and tasty vegetable omelet on multigrain toast!