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Cheese and herb omelette

Cheese and herb omelette

3
Points®
Total Time
14 min
Prep
10 min
Cook
4 min
Serves
2
Difficulty
Easy

Ingredients

Egg(s)

4 medium

Fresh flat-leaf parsley

⅓ cup(s), finely chopped

Extra light cheddar cheese

50 g, grated

Oil spray

2 x 3 second spray(s)

Instructions

  1. Using a fork, whisk 2 eggs, half the parsley and 1 tablespoon water in a small bowl. Season with salt and pepper.
  2. 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.
  3. 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.

Notes

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.

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