Page 86 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Broccoli and Carrot Omelette
(Serves 1)
NUTRIENT ANALYSIS
(per serving)
Energy: 136 kcal
Carbohydrate: 7 g
Protein: 8 g
Fat: 9 g
Cholesterol: 187 mg
Dietary fibre: 1.3 g
Sodium: 385 mg

INGREDIENTS: METHOD
• Egg, large 1 piece
• Broccoli ½tael (~20g or 1. Rinse and chop the broccoli.
¼ cup chopped) Peel, rinse and shred the carrot.
• Carrot, small ½tael (~20g or 2. Beat the egg in a big bowl and
¼ cup shredded) mix with milk and seasoning.
• Garlic, minced 1 Tbsp
• Milk ½ Tbsp 3. Heat up oil in a large non-
• Vegetable oil ¾ tsp stick pan (about 10-12 inches)
and sauté the garlic. Add the
SEASONING: broccoli and carrot, and stir-fry
• Salt ⅛ tsp until they become tender. Pour
the egg mixture in and tilt the
• White pepper a pinch pan to allow the mixture to run
evenly.
4. When the mixture begins to set,
use chopsticks or a spatula to
fold the omelette in half. Pan-
fry both sides of the omelette
for about half a minute or until
the omelette is well done.

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