For 4 persons | Prep Time 20 minutes | Cook Time 10 minutes
1tbsp canola oil
30gms onions, finely sliced
60gms asparagus florettes,
80gms broccoli florettes
80gms oyster mushrooms, sliced thinly
50gms carrots, sliced thinly
50gms red bell pepper, sliced thinly
3pcs whole eggs
1pc egg white
2tbsps skim milk, ground pepper and salt
Heat oil and sauté onions until translucent. Add all other vegetables and cook until browned. Add two tablespoons of water and cook. Cover for three minutes. Season and cool. Drain.
Mix eggs and milk. Season. Pour this into vegetable and mix well. Heat pan with canola oil and pour mixture. Cook until bottom is brown and then flip to the other side for further cooking.
May serve with whole wheat bread and a side salad.
Nutrition facts per serving:
8.3 g fat
7.2 g carbohydrates
9.8 g protein