Colorful Vegetable Omelet

1
Heat the oil in a skillet and fry the onion and pepper, until they soften.
⚙ Pan-fryingStoveFrying pan
2
Beat the eggs with the parsley, salt and black pepper.
3
Pour the eggs into the pan and sprinkle the cheese on top.
4
Lower the heat and cook 2 minutes, until the bottom sets.
StoveFrying pan
💡Low heat and an ovenproof pan: the eggs set slowly and don't burn on the bottom before the top is done.
5
Fold it in half and cook for another minute.
Stove
6
Cut into slices and serve.
Knife

153calories

9 gprotein

3 gcarbs

11 gfat

● protein 24%● carbs 7%● fat 69%

Per serving (106 g), of 4 servings

💡 Tips🧂 Ingredients in the steps⚙ Techniques and tools🍎 Nutrition🖼 Photo

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Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Bell pepper: measured in pieces: one ≈ 109 g · 31 kcal per 100 g · More about Bell pepper →
Parsley: measured in cup in this recipe: 1 cup = 60 g · 36 kcal per 100 g · More about Parsley →
Yellow cheese (semi-hard): measured in cup in this recipe: 1 cup = 240 g · 345 kcal per 100 g · More about Yellow cheese (semi-hard) →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →

Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)

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