Cheese Omelette
19
Apr
Michel
Nutrition
-
Calories: Approximately 250-300
- Total Fat: 20-25g
- Saturated Fat: 8-10g
- Trans Fat: 0g
- Cholesterol: 400-450mg
- Sodium: 500-600mg
- Total Carbohydrates: 2-3g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 15-20g
Ingredients
- 3 large eggs
- 1 tablespoon butter or olive oil
-
1/4 cup shredded cheese (cheddar, mozzarella, or your
favorite)
-
1/4 cup diced vegetables (bell peppers, onions,
mushrooms, spinach, etc.)
- Salt and pepper, to taste
-
In a bowl, whisk together the eggs until well beaten. Season
with salt and pepper.
-
Heat butter or olive oil in a non-stick skillet over medium
heat.
-
Pour the beaten eggs into the skillet and let them cook
undisturbed for a minute.
-
Using a spatula, gently push the cooked edges of the eggs
towards the center, tilting the pan to let the uncooked eggs
flow to the edges.
-
When the omelette is mostly set but still slightly runny on
top, sprinkle shredded cheese and diced vegetables over one
half of the omelette.
-
Using the spatula, fold the other half of the omelette over
the filling to form a half-moon shape.
-
Cook for another minute to melt the cheese and heat the
filling.
-
Slide the omelette onto a plate, cut it in half if desired,
and serve hot. Enjoy your classic omelette!
Francine
April 19 2024Delicious and versatile! I love how you can customize the filling with whatever veggies and cheese you have on hand.
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