Chives and parmesan omelette on rye
Protein-packed breakfast or brunch dish that you maybe shouldn’t treat yourself to every day, but when you do, this oniony-cheesy indulgence makes you feel beautifully alive! Have it on a slice of toasted rye or pumpernickel to keep the calories and GI low.
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.
Notes
No chives at hand: no problem, substitute with any other member of the onion family: spring onion, shallot, red or white onion. You can lightly sweat the onion in the frying-pan before adding the eggs.