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Breakfast Omelette

 
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Quick, easy and delicious breakfast!

Yield

2

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

cup tomatoes
seeded, chopped
2 tablespoons scallions, spring or green onions
chopped
2 tablespoons cilantro
freshly chopped
*
1 tablespoon lime juice
Omelet
4 large eggs
2 tablespoons water
1 tablespoon butter, unsalted

Directions

In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well.

In a bowl whisk together the eggs, the water, and salt and pepper to taste.

Heat a 10-inch non-stick aluminum pan over medium-high heat.

Once pan is hot add butter and brush around surface of pan.

Pour eggs into center of pan and stir vigorously with rubber spatula for 5 seconds.

As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan.

Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge.

Let omelet sit in pan for 10 seconds without touching.

Shake pan to loosen from pan.

Lift up the far edge of the pan and snap it back toward you.

Using your spatula, fold over ⅓ of the omelet.

Slide omelet onto plate and fold over so that omelet is a tri-fold.

Serve with the tomato salad.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 20669% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 438mg 146%
Sodium 146mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 27g
Vitamin A 25% Vitamin C 18%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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