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track your foodCheese Omelette Recipe
The Cheese Omelette is a classic and simple dish, offering a perfect blend of fluffy eggs and melted cheddar cheese, with a hint of butter or oil for cooking, and garnished with fresh tomatoes. This dish stands out as a protein-rich, low carb option for those aiming for a meal that supports muscle gain while being mindful of calorie and carb intake. Given its nutritional profile, it's particularly suitable for a breakfast option but can also serve as a comforting meal for lunch or dinner. The inclusion of about 30 grams of cheddar cheese not only enhances the flavor but also contributes to the dish's overall protein and fat content, making it an appealing choice for those looking to balance their macro intake.
π International: Breakfast
- π₯ Calories 350kcal
- π Protein 22g
- π Carbs 3g
- π§ Fat 24g
π₯ Ingredients:
- eggs (100g)
- cheddar cheese, shredded (30g)
- butter or oil (for cooking) (7g)
- tomatoes (100g)
π³ How to cook (1 serving):
Ingredients
- 2 large eggs - Approximately 30 grams of cheddar cheese, shredded - 5-10 grams of butter or oil for cooking - 100 grams of tomatoes for garnish
Instructions
1. Heat the butter or oil in a non-stick skillet over medium heat. 2. Beat the eggs in a bowl until well mixed, and then pour into the skillet. 3. As the eggs begin to set, gently lift the edges with a spatula and tilt the skillet to allow the uncooked eggs to flow to the edges. 4. Sprinkle the shredded cheddar cheese over half of the omelette when the eggs are mostly set. 5. Fold the omelette in half to cover the cheese and continue cooking until the cheese is melted. 6. Serve the cheese omelette hot, garnished with fresh tomato slices.
βοΈ Nutrition facts:
This Cheese Omelette is a high-protein, low-carb dish ideal for those working on muscle gain or maintaining a balanced diet. It's rich in dietary fat, contributing to satiety and taste, while the fresh tomato garnish adds a refreshing element without significantly increasing the carb content.
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π₯ 500kcal β’ π 40g β’ π 35g β’ π§ 25g
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