It is Friday and I am looking forward to the weekend! Although I do not have a lot of plans, this omelette will definitely be on my menu for breakfast-it is quick, easy, packed with protein, contains no carbs, and is a great start to the day. I love the taste of fresh, raw baby spinach or Swiss chard, but it can be pre-cooked with preferred.
This recipe yields one large omelette:
1 tablespoon butter
15 ml milk
salt and pepper to taste
5-6 leafs baby spinach, finely chopped
1 tomato, finely diced
1/4 cup mozzarella of white cheese of your choice
Melt the butter in a large pan over moderate heat. Whisk the eggs and milk together and add salt and freshly ground black pepper to taste. Lower the heat and add the whisked egg to the pan, and place a lid on the pan. Cooked covered for 8-10 minutes or until the egg on top is almost done. Add the Swiss chard, tomato and cheese to one half of the omelette and flip the other half over it to form a half moon shape. Cover again, and cook for another 2-3 minutes until the cheese starts to melt. Remove from the heat and serve.