Grammy's Kitchen · Omelette · Salsa Verde Vegetable Omelette
One of 33 omelette recipes we measured
from www.twopeasandtheirpod.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 33.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 7% |
| protein add | 11% | 19% |
| vegetables and beans | 78% | 0% |
| aromatics | 6% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4 g | 1 teaspoon olive oil |
| 20 g | 2 tablespoons chopped red onion |
| 100 g | 1/2 small zucchini (chopped) |
| 60 g | 1/2 red bell pepper (chopped) |
| 52 g | 3/4 cup sliced mushrooms |
| 3 g | 1 clove garlic |
| 6 g | 1 tablespoon chopped cilantro |
| Salt and black pepper (to taste) | |
| 400 g | 8 egg whites (divided (4 egg whites per omelette)) |
| 30 g | 1/4 cup shredded pepper jack cheese |
| 122 g | 1/2 cup salsa verde |
| 100 g | 1/2 avocado (sliced) |
| 15 g | 2 tablespoons queso fresco |
| Cilantro (for garnish) |
Method: 3 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.