Cheese and herb omelette
3 - 7
PersonalPoints™ per serving
Fresh flat-leaf parsley
⅓ cup(s), finely chopped
Extra light cheddar cheese
50 g, grated
2 x 3 second spray(s)
- Using a fork, whisk 2 eggs, half the parsley and 1 tablespoon water in a small bowl. Season with salt and pepper.
- Lightly spray a 20cm non-stick frying pan with oil and heat over mediumhigh heat. Pour in egg mixture and cook for 15 seconds, or until mixture just starts to set around the edges. Using a spatula, gently draw edges of omelette into the centre of the pan, allowing uncooked egg to run underneath.
- Continue this until omelette is nearly set. Sprinkle surface evenly with half the cheese. Using a spatula, fold omelette in half. Cook for 30 seconds more. Slide onto serving plate. Repeat to make another omelette. Serve.
VARIATION: Swap parsley for chives in Step 1. Add a salad made with lettuce, cucumber and tomato, drizzled with 1 tsp each olive oil and balsamic vinegar per serve.