Summer Vegetable Omelette

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2 eggs

½ cup chopped mushrooms

½ cup chopped spinach

½ medium zucchini, grated

1 clove garlic, crushed

1 spring onion, finely chopped

3 large basil leaves, finely chopped

½ Tbs canola oil

1 pinch salt, to taste

1 pinch pepper, to taste

Summer Vegetable Omelette image

1	Beat eggs in medium to large bowl.
2	Add vegetables, shallots, garlic, basil, salt and pepper and combine well.
3	Heat oil in medium fry pan.
4	Add omelette mix and ensure it's evenly spread out.
5	Cook until underside is golden brown.
6	Turn over and cook until golden brown.
7	Serve with a side of fresh salad.

Servings: 1

Nutrition Facts

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Energy (kJ)	1013.28
Energy From Fat (71%)	716.34
% Daily Value
Total Fat 18.87g	29%
Saturated Fat 3.78g	19%
Cholesterol 388.5mg	130%
Sodium 383.97mg	16%
Potassium 553.69mg	16%
Total Carbohydrates 3.72g	1%
Fibre 3g	12%
Sugar 0.59g
Protein 13.05g	26%

Recipe Type: Breakfast, Brunch, Eggs, Omelette

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