Eggs have got a bad rep for no good reason, they never meant you any harm! For decades they have been made out to be cholesterol bombs, sure to bring on an early heart attack. Luckily the scientists seem finally to agree that consuming egg is ok.
If you still believe that eggs are the devil incarnate for a healthy diet, then how about using two egg whites but only one yolk? Not as heavenly or nutritious and filling, but a good option if you think your fat intake over the whole day will be too high. And if you’re even more of a fat-free puritan, the recipe does of course also work as an egg white omelette, but then where is the joy in that!
Parmesan is bad for you
Absolutely true, if you eat too much of it! There are very few ingredients that are completely “off the menu forever” in a T.W.A.T.* lifestyle; however there are many ingredients that you may want to consume only in moderation. Parmesan is a source of protein, calcium and phosphorus, unfortunately it is also very high in fat and salt, which automatically places this wonderful cheese in the “do not use in excess” category!
Chives and parmesan omelette on rye
Ingredients
- 1 tbsp. of chopped chives
- 1 tbsp. of grated parmesan
- 2 large eggs
- Pinch of salt and white pepper
- 1 slice of toasted rye bread
Instructions
- Finely chop the chives and grate the parmesan.
- Scramble the eggs, season with a little salt and white pepper and pour into a non-stick pan on a low to medium heat.
- Draw the egg to the middle with a fork or wooden spoon until the egg starts to set; this will make your omelette fluffier and lighter.
- Sprinkle the chives and parmesan over the omelette as it starts to set.
- Fold the omelette over when the desired consistency is reached (I like mine to be a little runny in the middle!) and transfer to a plate.
- Garnish with a little more chopped chives and grated parmesan and serve with a slice of toasted rye bread.