Nutritional Value Table: Calories 571 kcal, Carbohydrates 21g (15%), Protein 34g (24%), Fat 39g (61%). Ingredients: Eggs 3, Chicken Breast 40g, Okra 6, Milk 15ml, Carrot 1/5, Onion 1/4, Enoki Mushroom 1/3 pack, Olive Oil 1.5 tbsp. Seasonings: Salt to taste. Tools: OXO Adjustable Veggie Slicer 1, OXO Y-Peeler 1, OXO Omelette Turner 1. Prepare the ingredients and tools needed. Cut Okra into small pieces.
Remove the base of the Enoki Mushroom and separate for later use. Use the OXO Adjustable Veggie Slicer to slice the Onion and separate for later use. Use the OXO Y-Peeler to shred the Carrot into fine strips and set aside. Add milk to the eggs and beat into egg foam for later use. Cut the Chicken Breast into strips and set aside. Heat the pan with oil, add Onion and stir-fry until fragrant. After fragrant, add Okra, then add Carrot shreds and Enoki Mushroom. Add meat strips and stir-fry until fully cooked. Pour the egg foam into the pan, cook over low heat until the edges set, season, and then use the OXO Omelette Turner to flip and cook until both sides are golden brown. Your delicious Fresh Veggie Omelette is ready!
