Breakfast Omelet

Breakfast Omelet

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

Nutritional information:

Calories1976 kJ (472 kcal)
Protein29 g
Fat34 g
Carbohydrates12 g
Fiber1 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)
    3 Eggs (~ 5.8 oz)
  • 2 Tbsp Low fat milk
    2 Tbsp Low fat milk
  • Salt
    Salt
  • Black pepper
    Black pepper
2

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

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

  • 1 Tbsp Cream cheese
    1 Tbsp Cream cheese
  • 2 Tbsp Gouda, grated (or Cheddar)
    2 Tbsp Gouda, grated (or Cheddar)
5

Finely chop the basil. Serve the omelette and top with basil and balsamic glaze.

  • 5 leaves of Basil, fresh (~ 0.1 oz)
    5 leaves of Basil, fresh (~ 0.1 oz)
  • 1 ⁠½ tsp Balsamic glaze
    1 ⁠½ tsp Balsamic glaze
6

Enjoy your meal!