Omelet met avocado en een bruin rozenbroodje
Allergens:
Ei
•Gluten
•Gerst
•Tarwe
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total
Cooking Time
DifficultyMedium
Ingredients
/ Serving 2 people
unit
Ei
(Contains: Ei)
unit
Biologisch bruin rozenbroodje
(Contains: Gluten, Gerst, Tarwe May be present: Ei, Mosterd, Lupine, Gluten, Melk (inclusief lactose), Sesamzaad, Soja)
unit
Verse bieslook
(May be present: Selderij)
unit
Avocado
Not included in your delivery
unit
Melk
(Contains: Melk (inclusief lactose))
unit
Olijfolie
unit
Peper en zout
Nutrition Values
/ per serving
Calories423 kcal
Energy (kJ)1769.8 kJ
Fat30 g
Carbohydrate19 g
Dietary Fiber4 g
Protein17 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.
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
Schil ondertussen de avocado, verwijder de pit en snijd in plakken.
4
Verhit de olijfolie in een koekenpan op middelhoog vuur en bak 2 omeletten.
5
Verdeel de omelettenover de borden en beleg met avocado. Serveer het broodje bij de omelet.
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