Servings: 4 Servings
Calories: 493kcal
Equipment
- large skillet
- wooden spatula
- knife
Ingredients
- 4 tablespoon Extra Virgin Olive Oil
- 1 cup milk
- 12 beaten eggs
- 8 tablespoons freshly chopped basil leaves
- 1 cup of finely sliced spring onion
- 8 tablespoons fresh parsley
- Paprika for garnish
- 1 cup of chopped green bell pepper
- Salt and pepper to taste
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- In a mixing bowl, beat the eggs together with the milk until well combined.
- Add in chopped basil leaves, sliced spring onion, parsley, and green bell pepper and mix well with the egg mixture.
- Season with salt and pepper to taste.
- Pour half of the egg mixture into the heated skillet and let it cook for 2-3 minutes or until the edges start to firm up.
- Using a wooden spatula, gently lift the edges of the omelette and tilt the skillet to allow uncooked eggs to flow underneath.
- Once the eggs are mostly set, sprinkle 4 tablespoons of cheese on one half of the omelette.
- Using the spatula, carefully fold over the other half of the omelette onto itself, covering the cheese filling.
- Cook for an additional 1-2 minutes until all of the cheese is melted and both sides are lightly golden brown.
- Remove from heat and repeat with remaining egg mixture to make another omelette.
- Serve hot with a sprinkle of paprika on top for garnish.
Notes
• To make the omelette even lighter and fluffier, try using egg whites instead of whole eggs.
• If you don’t have any olive oil on hand, you can use butter or cooking spray instead.
• To make the omelette even healthier, try adding some finely chopped spinach or kale.
• For a twist on the traditional omelette, try adding in some cooked, diced ham or sausage.
• Don’t forget to season the omelette with salt and pepper to taste.
Nutrition
Calories: 493kcal
Tried this recipe?Let us know how it was!