

Tasty and Cheesy Omelette
BreakfastBrunchRecipesVegetarian November 26, 2011 eddy

“This recipe goes great with just about any cheese”
Prep Time: 5 minutes
Cooking Time: 8 minutes
Ingredients
- 4 large free range eggs
- 2 tablespoons organic butter
- ¼ cup white onion, finely diced
- ½ teaspoon Garlic powder
- ½ teaspoon oregano powder
- ½ teaspoon basil powder
- 2 tablespoons milk
- 3/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 4 ounces shredded cheddar, Emmentaler, mozzarella, cream cheese or a mixture of your favorite cheeses
Preparation
- Add the eggs with the milk, oregano, basil, garlic powder, 1/2 teaspoon salt and pepper to a large mixing bowl.
- Shred the cheese into a small bowl and set it aside.
- Melt one tablespoon butter in a large non-stick pan over medium heat then place the onions onto the skillet and cook for 3 minutes stirring occasionally.
- Add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan.
- Gently lift the edges of the omelet with a spatula to allow the uncooked part of the eggs to flow toward the edges and cook for 3 minutes or until the center area of the omelet begins to look dry.
- Sprinkle the cheese over the omelet and with a spatula gently fold one half of the omelet over the other half.
- Sprinkle top of omelette with cheddar cheese.
- Allow the omelette to cook for another two minutes or until the cheese is melted. Remove from fire and serve.
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