Healthy omelette | Time for food with Argiro

4 tablespoon olive oil

2 chopped spring onions

1 chopped red pepper

1 green pepper

1 small squash

6 white mushrooms

1 chopped tomato

2 tablespoon oats

50 gr. cooked chicken or chicken ham

2 tablespoon cream cheese

8 eggs

1/2 cup milk

salt

pepper

1. First wash, clean and finely chop the mushrooms, peppers, zucchini, spring onions and tomatoes.

2. Cut the peppers into small pieces with the knife, the mushrooms and the zucchini into thin slices.

For roasting vegetables

3. Heat the olive oil in a 26 cm pan and sauté the mushrooms, onion, peppers and zucchini, stirring regularly.

4. When the vegetables wither, add the tomato, the chicken and stir, sauté for 2 minutes.

For the eggs

5. Beat the eggs in a bowl with the whisk. Add the milk, oats and fresh cream cheese. Add salt and pepper.

For baking in the pan

6. Lower the heat. Pour the egg mixture over the vegetables. Bake the omelette until it stabilizes for about 4 minutes on low heat.

For baking in the oven

7. Turn on the grill and put the pan with the half-baked omelette under the grill to brown the surface for a few minutes.