Filter
Reset
Sort ByRelevance
Jessica Moretz
Omelette with crumbled cheese and spring onions
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the butter or oil in a frying pan and fry an omelet of the eggs.
-
Sprinkle the omelette after baking with flinters old crumbled cheese and chopped spring / spring onions or chives. Fold the omelette double and cut in half.
-
Brush the sandwiches with mustard mayonnaise and top half with iceberg lettuce and a piece of omelette. Cover with the other sandwiches and cut diagonally.
-
15 minLunchgrated mature cheese, chives, egg salad, wrapt tortillas, Dutch shrimp, iceberg lettuce, cress, radishes,spring wrap with egg salad and shrimp
-
5 minLunchsunflower oil, bacon, shallot, garlic, mushrooms, leeks, egg, pepper and salt, fresh parsley,farmers omelette from marie-cecile chimney
-
35 minLunchsmoked bacon, vanilla bean, medium oranges, white caster sugar, unsalted butter, Braeburn apple, Goudrenet apple, dried apricots, medium sized egg, Full Milk, mix for American pancakes,american pancakes with apple compote and bacon
-
45 minLunchcream butter puff pastry, green asparagus, fresh cream cheese with herbs, ham, milk,asparagus rolls
Nutrition
560Calories
Sodium0% DV0g
Fat54% DV35g
Protein52% DV26g
Carbs11% DV33g
Fiber0% DV0g
Loved it