An omelette with a tiny twist
I love eggs. I have two every day for my breakfast and it’s my favorite meal of the day – it never disappoints!
This next recipe can be eaten at any time of the day or night and is a great option to have in your fridge for those picky moments. You know those moments, when you’re not actually hungry at all but open the fridge and cupboards fifty times!
What you will need:
- Oven heated to 200 degrees
- 1 x frying pan
- 1 x oven proof dish
- 1 x whisk
the ingredients for this one are up to you. Whatever you would like in your omelette is what goes in. Perhaps you like just veg or, if like me you like your meat, add some bacon (with fat cut off for the Slimming Worlders) In mine I had:
- 1 x onion chopped
- 2 x rashers with fat chopped off
- Handful of mushrooms chopped
- 5 x eggs
- 2 x tablespoons of half fat Creme Fraiche
- Sprinkle of Parmesan
Cook all your ingredients in the pan apart from the eggs and Creme Fraiche
Crack your eggs into a bowl and add the Creme Fraiche and some S&P. Whisk.
Add egg mixture to warm fillings and straight away pour into a Fry Light sprayed oven proof dish.
Sprinkle some Parmesan over the top.
Cook in oven for 20 minutes.
You can eat this with a salad, on it’s own, with a potato or whatever you like! You can also cook this in a cupcake tray for individual omelette bites.