Cheesy cherry omelette: quick, simple, tasty and healthy – the perfect protein brunch!
Omelettes are very versatile, quick-to-prepare, egg-based protein meals, whose ingredients can be varied to suit different tastes and diets. Fillings can include cheese, chives, vegetables, mushrooms and some meat, and this is one of my favourite vegetarian versions.
A point to note about this recipe regards foods naturally containing cholesterol. Eggs are higher in this “dietary cholesterol” than other fare but, according to the NHS website, it “has much less of an effect on the level of cholesterol in your blood than the amount of saturated fat you eat does.”
The website adds: “If your GP has advised you to change your diet to reduce your blood cholesterol, the most important thing to do is to cut down on saturated fat. It’s also a good idea to increase your intake of fruit, vegetables and fibre.”
So enjoy the occasional omelette!
Preparation time: 10 minutes before cooking
Cooking time: Five minutes
Serves: 1
Ingredients:
2 large free-range eggs
2 cherry tomatoes
1 baby onion
1oz/25g Cheddar cheese
Sprig of parsley
Knob of butter
Black pepper
Filtered water
(Optional extra: green salad)
Method:
1. Finely chop up the onion and parsley. Cut the tomatoes into quarters and grate the cheese
2. Lightly beat the eggs together with the parsley and a tablespoon of filtered water, and add some black pepper
3. Put the butter in an omelette pan on a low heat. When it has heated up, gently sauté the onion
4. Pour the egg mixture over the onion, add the tomatoes, and cook quickly until the omelette is just set
5. Sprinkle the grated cheese on the top and return to the heat to finish cooking
6. Ease around the edge with a spatula, fold in half, and remove from the heat when golden brown underneath
7. Serve your cheesy cherry omelette on its own or with a green salad
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