Spicy green omelet
- 2 2 large egglarge eggs
- 2 tbsp 2 tbsp finely chopped, , or flat-leaf parsley
- 2 tbsp 2 tbsp
- 1 1 green chili pepper, seeded, finely slicedgreen chili peppers, seeded, finely sliced
- 1 tbsp 1 tbsp butter
- 1 oz. (4 tbsp) 28 g (60 ml) shredded, cheddar cheese
- 1 cup (1¼ oz.) 240 ml (35 g) watercress or baby spinach, roughly chopped
- salt and pepper, for seasoning
- Crack the eggs into a bowl, and add the cilantro, heavy cream, and green chili. Whisk together with a fork, until well combined. Season with plenty of black pepper, and a pinch of salt. Set aside.
- Melt the butter in a small, non-stick frying pan over medium heat. Add the egg mixture. Use a spatula to move the eggs around for about a minute while they cook. When the outer edges become opaque, run the spatula around the rim of the pan to loosen it. Shake the pan to make sure the omelet can slide.
- Scatter cheese over the entire omelet, followed by the watercress. Reduce the heat to low, cover, and leave for a couple of minutes. Serve right away.
If the chili is a little spicy, temper it by adding a dollop of thick yogurt.
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Katie’s cookbook, "The 30 Minute Diabetes Cookbook: Eat to Beat Diabetes with 100 Easy Low-carb Recipes". Diet Doctor receives no payment or other considerations from the sale of Katie’s cookbooks or the publishing of this post.