Mini Omelette
A fun and easy to make mini omelette packed with veggies and cheese, perfect for a healthy and delicious breakfast that kids will love!
Ingredients
- 3 eggs
- 2 tbsp cooking cream
- 20 g carrots diced small
- 20 g tomatoes diced small
- 20 g button mushroom diced small
- 20 g cheddar cheese grated
- 2 tsp unsalted butter
- 50 g potato
- parsley chopped; for garnishing
- tomato sauce
- thousand island dressing
- mayonnaise
- salt to taste
- pepper to taste
Instructions
Mini Omelette
- In a bowl, whisk together the eggs, cooking cream, salt and pepper.
- Cut the carrots, tomatoes, and button mushrooms into small dice, and add them to the egg mixture along with grated cheddar cheese.
- Heat a pan with 1 teaspoon of unsalted butter.
- Pour the egg mixture into the pan and cook until the omelette is set.
- Place the cooked omelette on a plate, roll it up, and cut it into three pieces.
Side Dish
- Cut the potatoes into wedges and boil them in a pot until they are tender.
- Strain the boiled potato wedges, then add 1 teaspoon of butter, salt, pepper, and chopped parsley.
- Serve the omelette with buttered parsley potatoes and sauces like tomato sauce, Thousand Island dressing and mayonnaise.
Notes
"A protein-rich breakfast is important to kick-start the day. A mini-rolled omelette is a great choice, as it is rich in choline, a water-soluble nutrient responsible for regulating memory, mood, muscle control, and other brain and nervous system functions." - Columbia Asia Hospital - Puchong Dietitian, Mardhiah Mat Din
Nutrition
Calories: 306.65kcalCarbohydrates: 11.48gProtein: 12.79gFat: 22.9gSodium: 442.51mg
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