Makes 2 servings
½ cup shredded cheddar cheese
¼ cup fresh basil, or 2 teaspoons dried basil
1 teaspoon salt
1 teaspoon seasoning salt
2 tablespoons butter, divided
1 apple (crisp, tart apples work best), peeled
Liam Kivirist, first prize winner in KIWI’s 2011 Next Great Young Chef contest, shakes up breakfast by adding an unexpected filling of apples and basil to a standard cheese omelet. Yum!
Peel apple and remove the core, then dice into small, 1/8-inch square pieces.
Crack eggs into bowl, add salt and beat until smooth. Heat an 8-inch skillet over medium heat. Add 1 tablespoon butter. Pour half the egg mixture into the skillet.
Once eggs have firmed up slightly on top, about 2 minutes, scatter half the diced apples into the cooking eggs, so that the apples cook into the egg mixture for about another 1 minute.
Sprinkle half the cheese and basil over the egg-apple omelet, and cover for 1 minute. Remove cover then fold over in half. Slide onto a warmed plate.
Repeat for second omelet.
Carbohydrates: 14 g
Fat: 31 g
Protein: 20 g
Fiber: 2 g