One-Egg Omelette
Simple, quick and tasty: breakfast, lunch or dinner is sorted!
Servings: 1 bariatric serve
Calories: 201kcal
Ingredients
- 1 large egg
- 1 pinch onion powder
- 1 pinch dried thyme
- 1 tsp oil
- 20 g grated cheese ~1 slice
Instructions
- In a small bowl, use a fork to whisk together the egg, onion powder and dried thyme.
- Warm the oil in a small pan and pour the whisked egg into the pan, ensuring it reaches all the edges. Cook for a few minutes or until the egg is almost cooked through. Add cheese on top. Let it cook for just long enough to warm the cheese, fold in half and transfer to your plate.
Notes
You can either fill this omelette or place on top of a whole range of things as pictured above (I cook the vegies in the pan first, turn them out and then use the pan for the egg – minimal washing up!). If filling your omelette, around 1/4 – 1/2 cup filling is usually enough. Try:
- Cheddar cheese and mushrooms
- Corn or beans, cheddar and tomatoes
- Baby spinach and avocado
- Smoked salmon and cream cheese
- Mozzarella, baby spinach and tomatoes
- Shredded chicken, tomato and baby spinach
- Ham, cheese and tomato.
Nutrition
Calories: 201kcal | Carbohydrates: 2g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 232mg | Sodium: 206mg | Potassium: 78mg | Sugar: 1g | Vitamin A: 507IU | Calcium: 176mg | Iron: 1mg