Omelette with Kale

A blended recipe by Line Pedersen and registered dietitian Pia Overgaard Bjørn, co-founders of Bellyfood.

Ingredients

2 slices of white bread, chopped

1 boiled egg 

¾ cup of kale, chopped

⅓ cup of green beans, chopped

¼ cup mushrooms, sliced

2 teaspoons of olive oil

1 cup of oat milk

Method

Blanch any frozen vegetables. 

Put all the ingredients in your blender and blend until there are no lumps.

Strain the meal into a bowl.

Lightly tap the bowl on the countertop to remove air bubbles. 

Pour the food into suitable containers or eat right away.

Nutrition

Total volume: 500mL

0.85kcal/mL

Fat: 20g

Protein: 18g

Carbohydrate: 38g

Fibre: 9g

Sodium: 410mg

Iron: 3.9mg