Deconstructed Cheese Omelette
An easy, relaxed weekend brunch omelette that works for egg-whites too.
Servings 1 person
- 2 large eggs
- 4 tbsp milk 2%
- 15 g cheddar cheese cubed, grated, or sliced
- 1 tsp butter unsalted
- pinch black pepper to taste
- 1 tsp parsley or chives washed and chopped
- sprinkle cheddar cheese grated
- 2 tbsp parsley or chives (fresh) washed and chopped
Crack eggs into the bowl.
Add milk and whisk until yolks have blended.
Add cubed, grated, or sliced cheese. Add optional fresh herbs if desired and whisk again.
Add 1 teaspoon of butter to the frypan and turn the heat on to medium.When butter has melted, pour egg mixture into the pan.
Check all edges for colour changes. If uneven, slide pan closer to the centre of your burner or element.
Using a spatula, lift the egg away from the pan’s edge and let it fall into the centre mixture.
Now you have a choice: either rotate the pan and repeat until your omelette is cooked for a dishevelled look.
Or, keep rolling the omelette, adding fresh herbs and cheese as desired while you roll.
Continue until you've reached the end and serve on a warm plate beside your choice of carbohydrate.Note: eggs cooked in this style will be a little more 'well-done' so if you prefer your eggs softer, don't roll. Instead, gently turn the eggs into the centre until just cooked.
Serving: 0g | Calories: 250kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg