Recipes
Vegetable Omelette
Eggs can be prepared in many different ways. In this case we are using paprika, sweet corn, chives, cheese and Vegeta. Enjoy!
| Preparation time | 20 min |
|---|---|
| Energetic value | 260 kcal / 1087 kJ |
| Table of nutritive values | |
Ingredients
 | 4 |
|---|---|
| 6 | eggs |
| 1 tablespoon | Vegeta Gourmet Stock Powder |
| 50 g | mozzarella cheese, grated |
| 2 tablespoons | oil |
| 100 g | red capsicum, cubed |
| 70 g | spring onions, sliced |
| 1 tablespoon | olive oil |
| 100 g | sweet corn, canned |
| 1 tablespoon | chives, chopped |
Preparation
- In a saucepan heat up the olive oil. Add capsicum and spring onions, stir through and braise on mild heat, for 5 minutes. Drain the corn and add in to the pan, just before removing from the heat.
- Separate the egg yolks from egg whites. Using electric beaters, mix the egg white until soft peaks form. In a separate dish lightly whisk the egg yolk. Using a spoon fold the egg yolk, Vegeta Gourmet Stock Powder and grated mozzarella cheese lightly into the egg white mixture until combined.
- Heat up ½ tablespoon of oil in a saucepan and pour in ¼ of the prepared egg mixture. Reduce the heat and cover with ¼ of previously prepared vegetables. Cook the omelette on mild heat for about 15 minutes. When ready, fold the omelette over and sprinkle with chives before serving. Prepare the other 3 omelettes the same way. To speed up the cooking process, using two pans cook two omelette’s simultaneously.
Serving
This meal is prepared quickly and should be served right away.
Tip
Instead of suggested vegetables for this recipe, other seasonal vegetables can be used.
Little secret
By adding Vegeta Gourmet Stock Powder gradually while stirring continually, it will allow the spices to equally spread and it will transform a simple egg meal into a truly delicious feast.
Nutritional information
Energetic and nutritional values are calculated per serve.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | Men* | |||
| Total proteins | g | 12,28 | - | - |
| Total carbohydrates | g | 9,33 | - | - |
| Total fat | g | 19,74 | - | - |
| Diet fibres | g | 1,51 | - | - |
| Cholesterol | mg | 324,15 | - | - |
| Vitamin A | IU | 2070,49 | 52 | 41 |
| Vitamin C | mg | 53,25 | 71 | 59 |
| Vitamin D | IU | 39,90 | 20 | 20 |
| Vitamin E | IU | 7,33 | 33 | 33 |
| Calcium | mg | 82,65 | 8 | 8 |
| Phosphor | mg | 187,22 | 23 | 23 |
| Potassium | mg | 246,05 | 7 | 7 |
| Sodium | g | 0,23 | 0 | 0 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
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