Veggie Omelet with Amul Cheese and Butter
Ingredients:
- 3 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped vegetables of your choice (e.g., spinach, bell peppers, onions, mushrooms)
- 1/4 cup grated Amul Cheddar cheese
- 1 tablespoon Amul Butter
Equipment:
- Large bowl
- Whisk
- Non-stick skillet
- Spatula
Instructions:
- Whisk the eggs: In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Add vegetables: Stir in the chopped vegetables of your choice.
- Heat the skillet: Heat a non-stick skillet over medium heat.
- Add butter: Add the Amul Butter to the skillet and let it melt.
- Pour the egg mixture: Pour the egg mixture into the skillet and tilt the pan to distribute it evenly.
- Cook the omelet: Cook for 2-3 minutes, or until the edges are set.
- Add cheese: Sprinkle the grated Amul Cheddar cheese over the omelet.
- Fold the omelet: Fold the omelet in half or thirds.
- Serve: Serve immediately with your favorite breakfast toppings, such as toast, fruit, or hash browns.
Tips:
- For a fluffier omelet, let the egg mixture sit for a few minutes before cooking.
- You can add any vegetables you like to this omelet.
- For a healthier option, use egg whites instead of whole eggs.
- You can also add cooked bacon, sausage, or ham to the omelet.
Nutritional Information:
- Calories: 250-300 calories per serving
- Protein: 15-20 grams per serving
- Fat: 15-20 grams per serving
- Carbohydrates: 5-10 grams per serving
Conclusion:
This Veggie Omelet with Amul Cheese and Butter is a delicious and nutritious breakfast option that is perfect for any busy morning. It is easy to make and can be customized to your taste preferences. So, gather your ingredients and get ready to enjoy a delicious and satisfying omelet.
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