Plain Omelette

A tender three-egg omelette gently cooked in butter and still soft inside. Ready in minutes, a high-protein and gluten-free breakfast.

Ingredients

• 600 g (12) eggs
• 40 g (2½ tbsp) whole milk
• 25 g (scant 2 tbsp) butter
• 3 g (½ tsp) salt
• 1 g (½ tsp) black pepper

Instructions

1. 1

   Cut the butter into four equal pieces.

2. 2

   For each omelette, beat 3 eggs in a bowl with 10 g of milk and a quarter of the salt and pepper until frothy.

3. 3

   Melt one piece of butter in a 20 cm nonstick pan over medium-low heat until foaming and pour in the eggs.

4. 4

   Stir gently with a spatula for the first 20 seconds, then cook undisturbed for 2-3 minutes until the top is just slightly moist.

5. 5

   Fold the omelette in half and slide it onto a plate.

6. 6

   Repeat with the remaining ingredients and serve the four omelettes hot.

Nutrition

Per serving