8 large eggs
1/2 cup water
1/2 tsp salt
1 1/3 cup shredded cheddar cheese
2 cup cooled, cooked broccoli florets
4 tablespoon olive oil
Pepper to taste
Whisk eggs, water, salt and pepper until blended. Have your fillings chopped and at room temperature and your serving plates ready.
For each omelet: Heat a 10-inch nonstick skillet until it’s good and hot and a drop of water flicked onto the surfaces bounces. Add 1 tablespoon olive oil and tilt pan to coat. Add 1/2 cup egg mixture. Work your way around the pan, drawing egg from edge to center. Repeat until egg stops flowing but is still moist on top (egg will cook thoroughly as omelet is filled and folded.
Holding skillet handle in your left hand, pointed at your navel, put 1/4 the cheese and broccoli on the left half of omelet (lefties reverse). Fold unfilled side over filling.
Holding the skillet handle in the right hand, take a plate with the other. Invert skillet so omelet falls upside-down onto plate.
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