Herb Omelette with Yoghurt and Salmon Roe
Herb Omelette with Yoghurt and Salmon Roe
- Preparation time 5 mins
- Serves 1 person
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Ingredients
- 2 eggs
- 3 large basil leaves, chopped
- 3 mint leaves, chopped
- 1 sprig flat leaf parsley, chopped
- 1 tbsp grated low fat tasty cheese
- 1 tsp chopped chives
- Olive oil spray
- Natural low fat yoghurt
- Salmon Roe
Method
- Lightly beat the eggs with pepper and 2 tbsp of water. Mix the herbs together and stir into the eggs.
- Lightly spray the microwave omelette maker with olive oil and pour half of the egg mixture into each compartment.
- Leave the omelette maker open and place in the microwave. Cook on HIGH for 30 seconds, stir from the outside to inside and continue to cook for a further 90 seconds on HIGH.
- Remove from the microwave and sprinkle the cheese on one side of the omelette. Flip the omelette maker over to fold in half. Gently slide the omelette onto a warm serving plate.
- Serve with a generous dollop of natural low fat yoghurt and salmon roe.
Notes
Tip: replace natural fat free yoghurt with creme fraiche
Nutritional Information
- Serving size 190 g
- Energy 973kJ 233kcal
- Protein 18.8g
- Total fat 16.4g
- Saturated fat 4.7g
- Carbs (total) 2.4g
- Carbs (sugar) 2.2g
- Sodium 323mg
- Fibre 0.4g
All nutrition values are per serve.