Recipes and Cooking

Herb Omelette with Yoghurt and Salmon Roe

Name: Herb Omelette with Yoghurt and Salmon Roe
Total time: 5 min
Yield: 1
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

23 October 2012

Omelette

Dinner
Lunch

Export to PDF

5 mins 1 person

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