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easy
Masterclass Recipe — 04
Garden Egg Omelette
"Fluffy omelette filled with sautéed vegetables. A healthy breakfast option."
Total Time
20 min
Yields
2 Servings
Prep
10 min
The Pantry
- 4 eggs
- 1 garden egg (African eggplant), diced
- 1/2 bell pepper, diced
- 1/4 onion, diced
- 2 tablespoons milk
- 2 tablespoons butter
- Salt and pepper
- Fresh herbs
Macro Breakdown
280
Calories
18g
Protein
6g
Carbs
22g
Fat
The Method
1
Beat eggs with milk, salt, and pepper.
2
Sauté garden egg, bell pepper, and onion in half the butter.
3
Season vegetables and set aside.
4
Melt remaining butter in a non-stick pan.
5
Pour in eggs and cook on low heat.
6
Add vegetables to one half when eggs are almost set.
7
Fold omelette and serve immediately.
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Craft this masterpiece using 100% fresh eggssourced directly from our ponds.