Omelette

Ingredients

2 Eggs | 2 tbsp. water | 1/8 tsp. salt | Dash pepper | 1 tsp. Leonardo Just Lite Olive Oil | 1/3 cup filling, such as shredded cheese, minced chicken

Method

Beat eggs, water, salt and pepper in a small bowl until blended. Add the minced chicken. Heat Leonardo Olive Oil Just Lite in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. Tilt pan to coat bottom. Pour in egg mixture. Mixture should set immediately at edges. Add cheese. Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed. When the top surface of eggs thickens and no visible liquid egg remains, filling on one side of the omelette. Fold omelette in half with turner. With a quick flip of the wrist, turn pan and invert.

Nutrition facts (per serve with 2 eggs or 124 gm)
Energy (Kcal)   207 cal
Fat                     16.3g
Carbohydrate   4.9g
Protein               12.1g
Fibre                   0.7g