mushroom and potato omelet, val m/f
Author: Dereck (Caregiver)
INGREDIENTS:**
g Mushrooms, white, raw
g Eggs, chicken, whole, raw
ml KetoCal 4:1 LQ (Unflavoured)
g Oil, olive
g Potatoes, new and salad, boiled in unsalted water, flesh and skin
Directions:
1 slice the mushrooms and cooked potatoes.
2 in a small frying pan heat the oil over med/low heat and fry the mushrooms and potatoes until golden.
3 in a small jug whisk the eggs and ketocal season to taste with salt and pepper.
4 pour the egg mixture over the veg and swirl the pan around until the egg has set.
5 with a fish slice turn the omelet over and cook until set.
Nutrition Information (for entire recipe):
Carbohydrate:
4.13
Calories: 308
Fat:
29.38
Protein:
6.3
Ratio:
2.82:1
Tags:
KetoCal LQ UnflavoredSavoryBreakfastMain MealVegetarian
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
