If you happen to have leftover green beans and peas from last night's dinner, this omelette with amaranth flakes is a great way to use them up. Both peas and green beans are great sources of dietary fiber, protein, and key micronutrients, like vitamins K or A. When they are accompanied by protein-rich amaranth, they turn an ordrinary omelette into a truly nutritious meal.
- Put the heat on to medium high and gently warm up the olive oil. Then put the peas and green beans in the skillet and warm them up for a minute or two.(3 minutes)
- Meanwhile, crack the egg into a bowl, add the water, salt, amaranth flakes, nutritional yeast, and black pepper. And whip it up with a fork until well-combined. Add a little more water if the mixture seems too thick.(3 minutes)
- Pour the egg mixture into the skillet and mix it with the veggies. Cook on both sides until well done and lightly brown.(5 minutes)
- Transfer to a plate and enjoy warm!
