Traditional Veggie and Cheese Omelette
A great basic recipe to get kids in the kitchen and learning about healthy eating.
- Prep time: 5 min
- Makes: 2 omelettes to serve 4
- Cook time: 2-3 min
- Fat.20.5 g
- Cholesterol.138 mg
- Carbohydrates.4.6 g
- Dietary Fibre.1.3 g
- Protein.21.5 g
|1 cup / 250 g||Naturegg Omega Plus, well shaken|
|1/8 tsp / 0.5 ml||each salt and pepper|
|2 tsp / 10 ml||vegetable oil|
|2/3 cup / 150 ml||cooked broccoli florets or asparagus or green bean pieces|
|1/2 cup / 125 ml||shredded old Cheddar cheese|
Whisk liquid eggs with salt and pepper. In 9” (23 cm) non-stick skillet, heat oil over medium-high heat. Pour in eggs.
As eggs set on bottom, pull edges into middle of pan, tipping pan to allow uncooked portion to flow underneath. When egg is almost set; cook about 1 minute or until bottom is golden and top is still slightly runny.
Sprinkle broccoli and cheese evenly over one half of omelette. Using a spatula, fold other half of omelette over broccoli mixture. Cut in half and slide onto two plates.
Use any leftover cooked vegetables. Or cook vegetables in microwave about 1 minute or until tender crisp. Serve with crusty bread* and a tossed salad.
If using pre-packaged shredded Cheddar cheese choose one that is gluten-free. If serving with bread choose gluten-free bread.
Naturegg Omega Plus
Lower in cholesterol and fat than regular eggs.Learn More