Filter
Reset
Sort ByRelevance
FoodWasteAced
Leek mushroom omelette with wholemeal bread
Omelette with leeks, thyme and mushrooms on wholemeal bread.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a frying pan and cook the leeks and thyme for 3 minutes on a medium heat.
-
Meanwhile, cut the mushrooms into slices, add to the leek and cook for another 5 minutes. Season with pepper.
-
Meanwhile, beat the eggs and pour over the vegetables in the pan. Put the lid on the pan and simmer for about 10 minutes on low heat.
-
Remove the omelet from the pan and cut into quarters. Serve with the wholemeal bread, spread with the margarine.
Blogs that might be interesting
-
15 minLunchromaine lettuce, cucumber, tomato, Red onion, jalapeño pepper in pot, grass cheese, big pita bread, traditional olive oil, tzatziki salad,salad with grass cheese and jalapeños -
30 minLunchnew potatoes in the shell, haricot, frozen garden peas, carrots, Greek yoghurt, mayonnaise, dill, forest outing, young leaf lettuce with arugula, smoked salmon,spring salad with smoked salmon -
10 minLunchsoft goat's cheese in slices, wholemeal bread, chilled grated beetroot, balsamic vinegar, unsalted walnuts,wholemeal toast with beet and goat's cheese -
25 minLunchbutter, liquid baking product, onion, flour, Brown sugar, Meat bouillon, clove, laurel leaf, baguette, White bread, mature cheese, gruyere,classic onion soup
Nutrition
335Calories
Sodium18% DV440mg
Fat23% DV15g
Protein38% DV19g
Carbs11% DV32g
Fiber28% DV7g
Loved it