High-Protein Cheddar and Herb Omelette

Ingredients

• 151g Egg
• 34g Cheddar cheese

Method

1. 1Crack 3 large eggs into a bowl and whisk together until well combined, about 1 minute. Season generously with salt and freshly ground black pepper to taste.
2. 2Heat a non-stick skillet or omelette pan over medium heat. If no cooking spray is available, add a small amount of butter or oil to lightly coat the pan and heat for 30-45 seconds until hot.
3. 3Pour the beaten egg mixture into the hot pan. Let it cook undisturbed for 15-20 seconds until the bottom begins to set.
4. 4Using a spatula, gently push the cooked edges toward the center, tilting the pan so uncooked egg flows to the edges. Repeat 2-3 times over 1-2 minutes until most of the egg is set but the top is still slightly wet.
5. 5When the omelette is mostly cooked, sprinkle 2 slices of shredded cheddar cheese (about 34g total) over one half of the omelette.
6. 6Add fresh herbs (fresh chives, parsley, or dill) to taste—about 1-2 tablespoons of chopped fresh herbs over the cheese. Season with salt and pepper.
7. 7Fold the omelette in half using your spatula, bringing the cheese and herb side over. Let cook for another 15-20 seconds.
8. 8Slide onto a plate and serve immediately while hot.