Baked Free Range Egg Omelette with Asparagus Tips, Sundried Tomatoes and Roasted Plum Tomato Halves
This is a real favourite so we thought we would publish the recipe for all those that can’t have it all delivered to them for whatever reason.
Baked Free Range Egg Omelette with Asparagus Tips, Sundried Tomatoes and Roasted Plum Tomato Halves
Ingredients:
- Omelette
- Dried Oregano
- Asparagus
- Plum Tomato
- Baby Spinach
- Basil
Preparation:
- Beat the eggs lose and mix the oregano through.
- Bake the eggs on a medium heat till cooked.
- Plate the omelette with the asparagus, plum tomato, baby spinach and the basil.
Nutritional Info:
Description | Number of grams in recipe based on 1000 calories | kcal | Protein | Carbs | Fat |
Omelette | 95 | 136.8 | 8.9 | 2.1 | 0.2 |
Dried Oregano | 1 | 3.7 | 0.1 | 0.5 | 0.0 |
Asparagus | 40 | 6.8 | 0.8 | 0.5 | 0.1 |
Plum Tomato | 40 | 7.6 | 0.4 | 1.2 | 0.0 |
Baby Spinach | 40 | 6.0 | 1.0 | 0.2 | 0.0 |
Basil | 3 | 1.4 | 0.1 | 0.2 | 0.1 |
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