LEEK AND PEPPER OMELETTE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Leek and Pepper Omelette image

I found this recipe in Janet Wright's book "The top 100 health tips", published by Lifetime Distributers, Castle Hill, Australia. Janet says "Eating the right meal within an hour or two after excercise could make the biggest difference you've noticed yet. That's the time when your body needs - and most effectively uses - food to turn your effort into stronger muscles and increased energy levels. It's also when you burn fat most effectively. Eggs are a concentrated source of muscle-building amino acids and other body-building nutrients. They're also rich in vitamin K, which helps to heal bruises and other minor sports injuries. This vitamin works by ensuring that blood is able to clot normally, so it could also reduce the danger of blood clots in arteries." The original recipe called for groundnut oil, but I think butter would work just fine - or any other oil you have on hand. This would make a nice breakfast for an extremely hungry person, or could be shared among a few people. If you're just making it for yourself, you might want to halve it. I haven't tried this recipe yet.

Provided by TALIA 3

Categories     Breakfast

Time 15m

Yield 4 serves, 4 serving(s)

Number Of Ingredients 6

1 tablespoon butter (or oil)
1 leek, finely chopped
2 tablespoons cold water
1 sweet pepper, deseeded and diced
4 eggs
salt and pepper, to taste

Steps:

  • Heat the oil and gently fry the leek for 2-3 minutes until half cooked.
  • Add the sweet pepper and cook for 2 minutes.
  • Remove the vegetables, and set aside.
  • Beat the eggs in a bowl and add 2 tablespoons of water. Season and pour the mixture into the pan.
  • Add the vegetables and cook for around 5 minutes until the egg is set.

Nutrition Facts : Calories 120.3, Fat 8, SaturatedFat 3.4, Cholesterol 219.1, Sodium 95.6, Carbohydrate 5.3, Fiber 1, Sugar 2.5, Protein 7

There are no comments yet!