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Leek mushroom omelette with wholemeal bread
Omelette with leeks, thyme and mushrooms on wholemeal bread.
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Ingredients
Directions
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Heat the oil in a frying pan and cook the leeks and thyme for 3 minutes on a medium heat.
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Meanwhile, cut the mushrooms into slices, add to the leek and cook for another 5 minutes. Season with pepper.
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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.
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Remove the omelet from the pan and cut into quarters. Serve with the wholemeal bread, spread with the margarine.
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Nutrition
335Calories
Sodium18% DV440mg
Fat23% DV15g
Protein38% DV19g
Carbs11% DV32g
Fiber28% DV7g
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