Cheese and Herb Omelette
There is something so comforting about simple flavours from simple ingredients. Who knew something so easy could taste so good! With only 3 ingredients, this fluffy and tasty omelette will be your new go-to. Pair your tasty morning main with a side of fresh fruit. To take this omelette to the next level, grab two ripe tomatoes from the farmers' market or your produce aisle, and chop it up for your omelette.
4 medium egg(s), lightly beaten
⅓ cup(s), flat leaf variety, finely chopped
Light cheddar cheese
½ cup(s), shredded
- 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 medium-high 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.
- Serving size: 1 omelette per person
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 serving.