Egg Omelet
Cooking Time
20 Minutes
Energy
195 kcal
| Ingredients (Serves 2) | |
| Egg | 4 large |
| Chili | 5-6 pieces |
| Water | 2 TBS |
| Tomato | 1 medium |
| Onion | 1 large |
| Oil | 1/2 cup |
| Salt | To Taste |
| Hapima™ | 1 Packet |
How to make it
In a bowl, whisk together the eggs, water, half a packet Hapima™ salt until the mixture is smooth and slightly frothy.
Oil the pan and pour the egg mixture into the pan swirling to ensure it covers the bottom evenly.
Carefully fold the omelette in half over the fillings. Let it cook for another minute and slide it onto a plate and serve immediately.
Tips of the day!
- Use milk instead of water to make the eggs more fluffy and tasty.
Product used
Nutritional value per serving!
| Calcium | 51 mg | Protein | 10.9 g |
| Fat | 16.9 g | Potassium | 75 mg |
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