Best ever omelette

This can be either a super easy week night dinner or a decadent weekend breakfast, with the added bonus of having low calories.

You can also make a healthier version by either swapping the cream for milk or leaving it out altogether.

You can also get creative with your fillings – I usually go with the ‘whatever I have left in the fridge’ theme, and last time I cooked it I got lucky with goat’s cheese and ham.

Ingredients: 

  • 3 eggs, separated
  • 3 tbsp cream
  • Salt and pepper
  • Cheddar cheese
  • Butter, for cooking
  • Any additional fillings

Method: 

  • Whisk the egg whites until soft peaks form.
  • Combine the yolks, cream, salt and pepper.  Gently stir this mixture through the egg whites.
  • Heat the butter in a non-stick pan, over medium low heat. Pour the egg mixture into the pan and allow to cook for about three minutes.
  • Add the cheese and any other fillings you like.
  • Fold over and allow to cook for a further three minutes.

Voila!  Bulk it up with some tasty fillings if you want to make it for a quick weeknight dinner or keep it simple if it’s a morning bite.

Note: this recipe is attributed to Donna Hay’s “the new classics” cookbook (with a few tweaks) as is the picture. Mine looked just as good but I ate it before I remembered to take a picture!

puffed-cheese-omelette

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