Omelet with Sautéed Vegetables and Toasts

Ingredients

• Egg White3 count (120 g)
• Onion1/4 count (38 g)
• Sliced Bread2 slice (80 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Cut the bell pepper and onion into thin strips. You can use different colored peppers as you wish.

2. 2

   Step 2

   Heat half of the oil in a pan and add the vegetables with a pinch of salt. Sauté the vegetables for 5-7 minutes.

3. 3

   Step 3

   Stir occasionally, add salt and pepper to taste and remove. If desired, you can add chopped cilantro.

4. 4

   Step 4

   Place the egg whites in a bowl and season to taste. Next, beat.

5. 5

   Step 5

   Place a pan over medium heat. Once heated, pour the rest of the oil, spread and add the beaten egg whites.

6. 6

   Step 6

   Cover and cook over medium-low heat for about 4 minutes until slightly set.

7. 7

   Step 7

   Carefully flip the omelet using a spatula, lower the heat and let it cook until it sets. Serve and fill with the sautéed vegetables.

8. 8

   Step 8

   In another pan over low heat, toast the bread on both sides until browned. Be careful not to let it burn.

9. 9

   Step 9

   Serve the omelet with vegetables and toasts.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Omelet with Sautéed Vegetables and Toasts can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.