Ingredients
- ( 3 medium) Zucchini, unpeeled
- ( 3 medium) Peeled carrot
- ( 1 bunch) Fresh parsley
- ( 2/3 bunch) Fresh mint
- ( 7 stems) Fresh spring onion
- ( 2 cloves) Raw garlic, peeled
- ( 9 large) Egg
- ( 1 tbsp) Olive oil
- ( 1 medium) Red capsicum, fresh
- ( 1 cup) Plain flour
- ( 1 tsp) Iodised table salt
- ( 1/2 tsp) Ground black pepper
Did you know?
Pre-minced garlic can be a cheap and convenient alternative to fresh. When selecting packaged products, choose the variety with the lowest sodium (salt) and sugar content.Middle Eastern Vegetable Omelette
Serves 4Time 15 mins
A traditional baked omelette filled with veggies
Fat - total
17g
24%
Fat - saturated
4g
16%
Salt
379mg
16%
Protein
24g
49%
Carbs
47g
15%
Sugar
14g
16%
Energy
1841kJ
21%
% based on an adult’s recommended daily intake
Ingredients
- ( 3 medium) Zucchini, unpeeled
- ( 3 medium) Peeled carrot
- ( 1 bunch) Fresh parsley
- ( 2/3 bunch) Fresh mint
- ( 7 stems) Fresh spring onion
- ( 2 cloves) Raw garlic, peeled
- ( 9 large) Egg
- ( 1 tbsp) Olive oil
- ( 1 medium) Red capsicum, fresh
- ( 1 cup) Plain flour
- ( 1 tsp) Iodised table salt
- ( 1/2 tsp) Ground black pepper
Method
- Preheat oven to 180C degrees (C).
- Shred all vegetables and leave aside.
- Add salt and pepper to the eggs and whisk well.
- Mix vegetables and eggs together.
- Add flour gradually to the mixture until well combined.
- Oil an oven tray lightly then put the mixture in the tray.
- Bake in the oven for 15 minutes, until golden.
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