What you’ll need

Serves 2

  • 4 eggs
  • salt and black pepper
  • 100 g goat’s cheese
  • 2 tablespoons roughly chopped fresh parsley

The easy bit

  1. Beat 2 eggs lightly and season with salt and pepper.
  2. Pour into a nonstick frying pan and cook over a high heat, lifting the edges of the omelette and tilting the pan so uncooked egg runs underneath.
  3. When the omelette is set but still creamy on the surface, crumble over quarter of the goat’s cheese and half of the parsley.
  4. Cook for a few seconds more, then fold the omelette in half and place on a warm plate.
  5. Repeat this process with the remaining 2 eggs.
  6. Top each omelette with the remaining goat’s cheese and serve with a fresh salad.

Tip: You can substitute your favourite strong-flavoured cheese for the goat’s cheese.

  • Energy 241 kcal
  • Protein 19g
  • Fat 18g
  • Carbs 1g
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