Omelet met avocado
Met een bruin rozenbroodje
Goedemorgen!
Allergens:
Egg
•Gluten
•Gerste
•Hvede
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total10 minutes
Cooking Time
DifficultyEasy
Ingredients
Serving amount
4 unit
Ei
(Contains: Egg)
2 unit
Biologisch bruin rozenbroodje
(Contains: Gluten, Gerste, Hvede May be present: Uova, Senape, Lupine, Gluten, Latte, Sesamsamen, Soja)
3 stalk
Verse bieslook
(May be present: Sellerie)
1 unit
Avocado
Not included in your delivery
drizzle
Melk
(Contains: Milk)
1 tablespoon
Olijfolie
to taste
Peper en zout
Nutrition Values
Energy (kJ)2385 kJ
Calories570 kcal
Fat34 g
Saturated Fat6.2 g
Carbohydrate43 g
Sugar2.8 g
Dietary Fiber5 g
Protein21 g
Salt1.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Tall-Sided Pan
Cooking Steps
1
Verwarm de oven voor op 180 graden. Kluts in een kom de eieren met een scheutje melk, peper en zout. Snijd of knip de bieslook fijn en voeg toe aan het eimengsel.
2
Bak de rozenbroodjes 8 min in de oven.
3
Halveer ondertussen de avocado, verwijder de pit en de schil en snijd in plakken.
4
Verhit de olijfolie in een koekenpan op middelhoog vuur en bak 1 omelet per persoon.
5
Verdeel de omeletten over de borden en beleg met avocado. Serveer het broodje bij de omelet.
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