Breakfast Omelet

Name: Breakfast Omelet
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: ½ Green onion (~ 0.6 oz); ½ Tomato (~ 2.1 oz); 5 leaves of Basil, fresh (~ 0.1 oz); 1 ½ tsp Balsamic glaze; 2 Tbsp Gouda, grated (or Cheddar); 3 Eggs (~ 5.8 oz); 2 Tbsp Low fat milk; 1 Tbsp Cream cheese; 1 tsp Olive oil; Salt; Black pepper

A quick, easy and vegetarian classic to start your day right. Our breakfast omelette, packed with proteins and fresh veggies.

Nutritional information:

Calories	1976 kJ (472 kcal)
Protein	29 g
Fat	34 g
Carbohydrates	12 g
Fiber	1 g

Utensils:

cutting board, knife, chef's knife, Spoon, whisk, spatula, bowl, non-stick frying pan

Recipe instructions:

1

Whisk the eggs in a bowl, season with salt and pepper and add the chives.

3 Eggs (~ 5.8 oz)
2 Tbsp Low fat milk
Salt
Black pepper

2

Dice the tomato.cut the spring onion into rings and set aside.

½ Tomato (~ 2.1 oz)
½ Green onion (~ 0.6 oz)

3

Heat the oil in a no stick frying pan on medium heat. Add the egg mixture into the pan and fry for approx. 3-5 minutes until the eggs start to set.

1 tsp Olive oil

4

Spread the cream cheese onto the omelette. Add the cheese, spring onion and tomatoes onto on half, fold the omelet and keep frying until the cheese is melted.