Big omelet — Meal
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Macros (per serving)

Fat

69%

(41 g)

Protein

23%

(32 g)

Carbs

8%

(11 g)

9 g Net,

2 g Fiber

546 Calories (per serving)

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Big omelet

By Meal.com

Ingredients

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Butter salted

1 Tbsp

Mushrooms

30 g

Onion

30 g

Red pepper (hot)

30 g

Egg

4 pieces

Sour cream

30 g

Salt

to taste

Black pepper

to taste

Cheddar cheese grated

15 g

Instructions

Difficulty

Normal

Prep time

5 min

Cook time

10 min

1

Melt half of the butter in a pan. Cut the vegetables and stir fry them for about 5 to 7 minutes. Once cooked, put the vegetables aside.

2

In the same pan, melt the other half of the butter. Mix the egss, cream, salt and pepper in a (small) bowl. Move the butter in the pan until evenly distributed. Add the egg mixture and make sure it's distributed evenly as well.

3

Cook without stirring. When the edges begin to set lift them up occasionally. This allows the uncooked egg to flow underneath, so it can cook.

4

When the egg has set completely, add the vegetables to one half of the omelet. Distribute half of the grated cheese (if you like) on the vegetables, then carefully fold the other half of the omelet onto the vegetable covered side. Slide the omelet on a plate and garnish with the remaining cheese.

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Details

Allergens

Cow's milk, Nightshade, Lactose, Chicken egg

Diet

Keto, Vegetarian

Course

Breakfast, Lunch, Dinner

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