A soft three-egg omelette cooked in butter and folded around creamy, salty feta. A high-protein, gluten-free breakfast classic.
Ingredients
Instructions
- 1
Crumble the feta with a fork and divide it into four portions; cut the butter into four equal pieces.
- 2
For each omelette, beat 3 eggs in a bowl with 15 g of milk and a quarter of the salt until frothy (keep the salt light, as the cheese is salty).
- 3
Melt one piece of butter in a 20 cm nonstick pan over medium-low heat, pour in the eggs and stir gently with a spatula for the first 20 seconds.
- 4
Cook for 2-3 minutes until the top is just slightly moist, then scatter one portion of the cheese over half.
- 5
Fold the omelette in half, cook for 30 more seconds and slide onto a plate.
- 6
Repeat with the remaining ingredients and serve the four omelettes hot.
Nutrition
Per serving
| Calories | 353 kcal |
|---|---|
| Protein | 25 g |
| Carbs | 3 g |
| Fat | 26 g |
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