Cheese and Vege Omelette
Author: Julia McPhee
Nutrition Information
- Serves: 2
- Serving size: 1
- Calories: 264g
- Fat: 20.0g
- Saturated fat: 9.7g
- Carbohydrates: 1.3g
- Protein: 20.1g
Recipe type: Breakfast
Cuisine: Low carb
Ingredients
- 1 tbsp Coconut oil
- 6 Eggs
- 1 tbsp cold water
- Salt and pepper
- 1 cup vegetables of your choice - (spinach, mushroom, capsicum, tomato, carrot etc)
- ¼ cup grated cheese
Instructions
- Heat coconut oil in a pan. Add vegetables and cook for a few minutes. You want the liquid to start to release (if you add raw vege to your omelette you risk the vege juices releasing into the omelette). Lightly whisk eggs, salt and pepper, and water. Heat a large fry pan (25-30cm), add coconut oil and when hot pour in egg mixture. When the egg has cooked and there is just a small amount of wet egg mixture on the top, add your veges and cheese to half of the omelette. Flip the remaining side over the vege mixture.
Cook for another 3-4 minutes or until egg mixture appears to be cooked throughout the omelette. Serve immediately. This is a good breakfast recipe if you have the time, but is a great option for an easy family dinner.
