Easy Cheese Omelet
Recipe by: Jackie McEwan of Gluten Free Follow Me
Ingredients
3 Large Eggland's Best Eggs
1 teaspoon Olive Oil
1/4-1/2 cup Shredded Mozzarella Cheese
Salt and Pepper to taste
Preparation
- Crack the eggs into a bowl. Season with salt and pepper, then whisk until smooth.
- Heat the olive oil in a nonstick skillet over medium-low heat.
- Add the spinach and cook for 1–2 minutes, until just wilted.
- Pour the eggs over the spinach and swirl the pan so the eggs spread evenly.
- Cook for 1–2 minutes, gently pushing the cooked edges toward the center with a spatula while tilting the pan so the uncooked egg flows underneath.
- When the eggs are mostly set but still slightly glossy on top, sprinkle the cheese over one half of the omelet.
- Fold the other half over the cheese and cook for another 30–60 seconds, until the cheese is melted and the eggs are fully cooked.
- Slide onto a plate and serve immediately.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Omelet |
|---|---|
| Calories | 350 kcal |
| Fat | 20g |
| Saturated Fat | 10g |
| Cholesterol | 600mg |
| Sodium | 300mg |
| Protein | 23g |
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