Hearty Breakfast Omlette


  • 2 eggs
  • 2 tablespoons low-fat milk/water
  • salt and pepper
  • spring onions diced/regular onions diced
  • tomato, diced
  • optional: green peppers, mushrooms, spinach
  • lean fat-trimmed bacon/lean mince/ham
  • dash of olive oil

Extra: Rye bread to toast



  1. Mix the eggs and low-fat milk/water in a bowl.
  2. Add the salt and pepper and whisk for one minute.
  3. Add a dash of olive oil to the pan on medium heat and swirl.
  4. Pour the egg mixture into the pan.
  5. Add the filling ingredients on top of the omelet (spring onions, tomato, bacon/lean mince/ham).
  6. Once the omelet seems cooked fold it in half and serve with rye toast.

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