How to cook an omelette
Cheese and herb omelette
Prep time: 5 minutes | Cook time: 2 minutes
2 tbs finely chopped fresh parsley
25g 50% reduced-fat grated tasty cheese
Using a fork, whisk the eggs, parsley and 1 tablespoon of water in a small bowl. Season with salt and pepper.
Lightly spray a 20cm (top measurement) non-stick frying pan with oil and heat over medium-high heat. Pour in the egg mixture and cook for 15 seconds or until it just starts to set around the edges. Using a spatula, gently draw the edges of the omelette into the centre, allowing uncooked egg to run underneath.
Continue doing this until omelette is nearly set. Sprinkle the surface evenly with the cheese. Using a spatula, fold the omelette in half. Cook for 30 seconds more or until cheese starts to melt. Slide onto a serving plate.
SERVING SUGGESTION: 2 cups salad ingredients drizzled with 1 teaspoon each olive oil and balsamic vinegar.