Cheese Omelette

What you need

Ingredients

Measured for 4 servings.

• 480 gEgg, whole
• 160 gCheddar, reduced fat
• 160 gMilk 1.5%
• 200 gSpinach
• 300 gTomato
• 8 gOlive Oil

Make it

Method

1. 01

   Weigh and prepare all ingredients for Cheese Omelette: 480 g Egg, whole, 160 g Cheddar, reduced fat, 160 g Milk 1.5%, 200 g Spinach, 300 g Tomato, 8 g Olive Oil. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Whisk the eggs with the measured milk just until uniform; excessive whisking is unnecessary and can make the mixture very foamy.

3. 03

   Heat a non-stick skillet over medium heat and add a thin film of the measured oil. Wilt the spinach for about 1 minute, add the diced tomato briefly, then transfer the vegetables to a plate.

4. 04

   Pour one quarter of the egg mixture into the pan for each omelette. Let the base set for 60–90 seconds, then gently pull the cooked edge inward so uncooked egg can flow underneath.

5. 05

   When the top is almost set, add one quarter of the vegetables and cheese to one half. Fold the omelette and cook 30–60 seconds more, just until the cheese melts.

6. 06

   Repeat for the remaining servings, keeping the heat moderate so the eggs stay tender rather than browned and rubbery.

7. 07

   Cook the egg component until fully set; for a fully cooked egg dish, a centre around 71°C is an appropriate safety target.

8. 08

   Divide the finished recipe into 4 equal servings, preferably using the final cooked weight so portioning remains aligned with the nutrition calculation.