Cilantro and Lemon Omelette

Ingredients

• 2 large eggs
• 1 tablespoon unsalted butter, softened
• 1/4 cup chopped fresh cilantro
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon grated lemon zest
• 1 tablespoon shredded cheddar cheese, optional

Method

1. 1Crack the eggs into a bowl and whisk them with a fork until they're just broken up, about 10 seconds.
2. 2Heat the butter in a small non-stick skillet over medium heat until it foams, then tilt the pan to coat the bottom evenly.
3. 3Add the chopped cilantro to the skillet and cook, stirring constantly, for 1 minute.
4. 4Pour the eggs over the cilantro and cook, without stirring, for 30 seconds.
5. 5Use a heat-resistant spatula to gently lift and fold the edges of the omelette towards the center, allowing the uncooked egg to flow to the edges, and cook for 1-2 minutes, until the eggs are almost set.
6. 6Sprinkle the lemon zest, salt, and pepper over the eggs, then add the shredded cheese, if using.
7. 7Use the spatula to fold the omelette in half and cook for an additional 30 seconds, until the cheese is melted and the eggs are cooked through.
8. 8Slide the omelette out of the skillet onto a plate and serve immediately, with a squeeze of lemon juice over the top.

Nutrition per serving