Omelette is a protein-rich meal, and tends to make you feel full for longer. Vegetables, such as mushroom can be added to the as fillings, giving you a boost of more nutrients in vitamins and minerals.
Preparation time: 10 min Cooking time: 5 min Serves: 2
4 free range eggs
2 tablespoons cold water
40g grated low-fat grated cheddar cheese
1 teaspoons mild Goch & Co. Jalapeno Sweet chilli sauce or Scotch Bonnet Burst chilli sauce for hot flavour
4 slices wholegrain bread, toasted
Salt and freshly ground black pepper
Break eggs into a large bowl and whisk with a fork. Whisk in the water, then add the Goch sauce, season lightly.
Spray a non-stick pan and add half of the omelette mixture and swirl. Tilt the pan occasionally to allow the uncooked egg to flow underneath.
When the mixture is half cooked, sprinkle with ½ the grated cheese. Cook until the base is golden brown and the inside neatly set. Fold the omelette into half using a spatula and serve onto a warm plate.
Gently re-whisk the remaining mixture and cook the same way as the first.
Serve on toast.