Ingredients
Scale
- 2 large eggs
- 1 cup fresh arugula
- 1/4 cup diced tomatoes
- 1/4 cup shredded cheese (optional)
- Salt and pepper to taste
- 1 tsp olive oil
Instructions
- Prepare the Egg Mixture
- In a bowl, whisk together the eggs, salt, and pepper until well combined. This step ensures that the eggs are light and fluffy.
- Sauté the Veggies
- Heat the olive oil in a non-stick pan over medium heat.
- Add the arugula and tomatoes; sauté for 1-2 minutes until the arugula is wilted and the tomatoes are slightly softened.
- Cook the Omelette Base
- Pour the egg mixture over the sautéed veggies in the pan.
- Allow it to cook for about 3-4 minutes, or until the edges start to set and the bottom is lightly browned.
- Add Cheese (Optional)
- If you’re using cheese, sprinkle it on one half of the omelette. This adds a creamy texture and rich flavor to your dish.
- Fold and Finalize
- Gently fold the omelette in half using a spatula.
- Cook for an additional minute to ensure the cheese melts and the eggs are cooked through.
- Serve
- Slide the omelette onto a plate and enjoy it hot, garnished with a few fresh arugula leaves if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 250
- Fat: 18g
- Carbohydrates: 4g
- Protein: 18g