“This fluffy omelet gives us reason to rush to the breakfast table. For extra flair, add a chopped fresh herb such as basil, oregano or tarragon.” —Milynne Charlton, Scarborough, Ontario
Photo: Taste of Home
- 4 large eggs
- 1/4 cup water
- 1/8 tsp salt
- dash pepper
- 1 tbsp butter
- 1/4 cup crumbled feta or goat cheese
- 1/4 cup chopped tomato
- 1 green onion chopped
- In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the centre, letting uncooked eggs flow underneath.
- When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.
1/2 omelet: 236 calories, 18g fat (8g saturated fat), 395mg cholesterol, 472mg sodium, 3g carbohydrate (1g sugars, 1g fibre), 15g protein.