Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 1 medium butternut squash, peeled and diced
- 12 medium eggs, free range
- 40grams kale, washed and stems removed
- 1tablespoons butter
- 8teaspoons milk
- 40grams feta, crumbled
- 1 pinch salt
- 1teaspoons cracked black pepper
Nutrition per serving
1120kJ / 268Cal
1120 Kilojoules or 268 Calories
13% of daily energy intake*
Protein
18.7grams
Fat
19.6grams
Carbs
4.9grams
Sugars
2.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This breakfast omelette packed full of veggies is enhanced with the saltiness of the Feta cheese.
Method
Step 1 of 5
Pre-heat the oven to 180°C. Place the chopped butternut squash on a roasting tray and bake for 20 minutes.
Step 2 of 5
Crack the eggs into a bowl and whisk until the yolks are broken and combined. Add the milk to the bowl, mix and leave to one side.
Step 3 of 5
Heat up a pan to a medium heat with the butter and fry the kale for 30 seconds.
Step 4 of 5
Take the butternut squash from the oven and place onto the pan with the kale. Pour the egg mix over the veg and allow to cook out for 5 minutes.
Step 5 of 5
Add the crumbled feta, salt and pepper on top and allow to cook for a further 3 minutes or until the omelette is cooked though.
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