🧾 🍳 cheese omelette
- fluffy egg omelette with melted cheese, cooked in ghee or avocado oil.
🍴 meal/type
🍃 ingredients
- eggs – 2 per adult, 1 per kid · source: grown on site / local farmers
- optional: cheese – a handful, grated mozarella / cheddar / gouda · source: imported
- ghee or avocado oil – 1 tsp · source: imported
🔧 equipment needed
- pan
- spatula
- small bowl
- fork or whisk
📝 step-by-step instructions
1. beat the eggs
- crack the eggs into a bowl and whisk until foamy
2. preheat the pan
- heat ghee or avocado oil in a pan over medium heat
3. pour and cook
- pour the eggs into the pan
- cook gently until mostly set
4. add cheese
- sprinkle grated cheese over one side
- fold the omelette in half and cook for 1–2 more minutes until cheese melts
5. serve
- serve warm with fresh herbs or greens if available
⏳ timing
- prep time: 3 minutes
- cook time: 5 minutes
- total: 8 minutes
🔥 nutrition (per 100 g)
- calories: ~190–210 kcal
- protein: ~13–15 g
- fat: ~15–17 g
- carbohydrates: ~1–2 g
🧪 variations & substitutions
- use edam, goat cheese or any cheese that melts well
- add chopped herbs or greens to the eggs before cooking
- optionally add black pepper
🧭 food pairing
- fresh greens
- fresh salads
- avocado sliced
- herbal tea
- cold brew
♻️ waste use
- eggshells: compost or calcium powder
💡 tips
- cook on low heat for a tender texture
- no salt — cheese gives enough savory flavor
-
enjoy your treat! 🍳🌿