Cheese and herb omelette
Prep time: 5 minutes | Cook time: 2 minutes
Serves: 1
Ingredients
2 eggs
2 tbs finely chopped fresh parsley
25g 50% reduced-fat grated tasty cheese
Step 1
Using a fork, whisk the eggs, parsley and 1 tablespoon of water in a small bowl. Season with salt and pepper.
Step 2
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.
Step 3
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.
