3 large eggs
¼ tsp sea salt
¼ tsp ground black pepper
1 tbsp unsalted butter
⅓ cup cheddar cheese, Shredded
⅓ cup ham, cooked, cut into bite-sized cubes
⅓ cup tomatoes, chopped
To Serve:
parsley, chopped
bread, toasted
In a medium mixing bowl, whisk the eggs together with the salt and pepper.
Melt the butter in a medium skillet over medium heat. Pour the eggs into an even layer on the bottom of the skillet.
Use a spatula to pull in the egg towards the center of the skillet for the first 30 seconds of cooking. Let eggs cook for 1 to 2 minutes without stirring until set and golden brown on the bottom.
Sprinkle cheese down the center of the omelette, and top with chopped ham and tomatoes.
Use a spatula to fold one side of the omelet over the filled center. Fold the other side over the first side to create a wrap.
Serve with toasted bread and garnished with chopped parsley.
Sugar: 1g
:
Calcium: 120mg
Calories: 188kcal
Carbohydrates: 1g
Cholesterol: 197mg
Fat: 15g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 5g
Polyunsaturated Fat: 1g
Potassium: 160mg
Protein: 12g
Saturated Fat: 7g
Sodium: 520mg
Trans Fat: 1g
Vitamin A: 619IU
Vitamin C: 2mg
