Omelette
A light, fluffy egg base that transforms with your choice of proteins, vegetables, and cheeses. Build your perfect omelette by swapping fillings to suit your taste.
Ingredients
Method
Crack eggs into a bowl, add a pinch of salt and black pepper, and whisk with a fork until well combined and slightly foamy.
Have all fillings—cooked protein, diced vegetables, and cheese—ready and within reach.
Heat butter in an 8-inch non-stick skillet over medium heat until foaming but not browning.
Pour the whisked eggs into the skillet and let sit undisturbed for 2–3 seconds until the bottom just begins to set.
Using a silicone spatula, gently push the cooked egg from the edges toward the center, tilting the pan so uncooked egg flows to the edges. Repeat every 15–20 seconds.
When the top is still slightly wet but the bottom is fully set (about 3–4 minutes total), sprinkle protein, vegetables, and cheese over one half of the omelette.
Fold the omelette in half over the fillings and slide onto a plate. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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