Cheese Omelette with Vegetables

Cheese Omelette with Vegetables

15 min prep
10 min cooking
1 serving total
441g weight
20 Grams/serving

– 8 ingredients –

2 large 122g Egg whole omelet
1/4 cup 30g Shereded mozza-cheddar cheese kirkland signature
1 tsp, ground 2g Oregano dried
1 tsp 5g Avocado oil plant-based butter by Pure Blends
1 small (5-1/2″ long) 50g Carrots raw
1/2 cup, sliced 46g Red bell pepper
1 pepper 148g Green bell pepper
1 slice 39g Lower carb 5 seeds bread by Helga’s

– steps –

1) Wash and slice 1 medium carrot, half red bell pepper, half green bell pepper. Place in serving plate and set aside.

2) crack 1 egg into a small glass bowl, add oregano and mozzarella cheese, beat mixture until well combined.

3) place a teaspoon of butter or oil in. Heavy base frying pan. Heat up until melted. In the meantime time place your bread in the toaster to begin roasting. Pour egg mixture into frying pan, swirl mixture so it covers whole base of pan. Cook until top starts to cook, flip over and cook other side. When both sides are brown. Place into plate with vegetables and serve with toasted bread.