Make breakfast easy by preparing the night before. Just add cheese and microwave in the morning!
Watercress & Muenster Cheese OmeletteCourse: BreakfastDifficulty: Easy
2 cups egg substitute (8 large eggs, lightly beaten)
2 tbsp. macadamia nut oil
1 tbsp. minced garlic
1/2 cup chopped sun-dried tomato
1 cup Muenster cheese, grated
1 cup watercress, roughly chopped
- Heat 2 tbsp. oil in a non-stick skillet over medium-low heat. Add 1/4 of watercress, 1/4 sun-dried tomatoes and 1/4 of minced garlic. Sauté for 2-3 minutes.
- Pour egg into the pan. Making an omelette, lift the sides of the egg with a spatula, allowing the liquid egg to seep underneath and cook. Flip when the center is set; cook 1 more minute. Slide the omelette onto a plate, using the edge of the pan to fold and press the omelette down.
- Top with grated Muenster cheese and serve. Repeat for each omelette.