[vc_row wpex_post_thumbnail_bg=”true” min_height=”100px”][vc_column][vc_single_image image=”2424″][/vc_column][/vc_row][vc_row remove_bottom_col_margin=”true” css=”.vc_custom_1554780340482{margin-top: 50px !important;margin-bottom: 0px !important;padding-bottom: 0px !important;}”][vc_column][vcex_heading text=”Veggie Omelette” tag=”h1″ color=”#f5b7c1″ text_align=”center”][vcex_divider color=”#f5b7c1″ width=”5%” align=”center” height=”4px” margin=”top:20|bottom:40″][/vc_column][/vc_row][vc_row css=”.vc_custom_1554780210521{margin-top: 0px !important;padding-top: 0px !important;}”][vc_column width=”1/2″][vcex_heading text=”Ingredients” tag=”h2″][vcex_bullets]
- 2 large eggs
- 2 tbsp milk
- 4 medium mushrooms
- 8 strips capsicum
- 4 cherry tomatoes
- 1 tsp olive oil
- 2 slices toast, white, wholemeal, grain or sourdough
[/vcex_bullets][/vc_column][vc_column width=”1/2″][vcex_heading text=”Directions” tag=”h2″][vc_column_text]Whisk eggs and milk together. Heat oil in pan and pour eggs in, move pan until it covers whole surface, continue to move pan until eggs almost cooked through. Add in cut vegetables, fold in half and leave for 2-3 minutes. Serve on toast.[/vc_column_text][/vc_column][/vc_row]
