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Christophermynhier
Smoothed omelette with spring onions and spices
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Ingredients
Directions
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Split 4 eggs. Beat the cornstarch with 2 tablespoons of water. Beat with a mixer the 2 whole eggs with the 4 egg yolks, a pinch of salt and the cornstarch in a bowl well airy.
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Beat the 4 egg whites in a different, spotless bowl with sparkling whisks to stiff peaks. Heat half of the oil to a low setting and fry the spring onions until they turn slightly light.
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Add all spices and stir-fry for another minute. Spoon the eggs with the grated cheese and mix well.
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Fold half of the egg whites through the egg batter until everything is well mixed. Then spat through the rest of the proteins.
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Preheat the oven to 200ºC. Heat the rest of the oil in a large frying pan with non-stick coating and pour in the frothy batter.
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Cook for 2 minutes at a low setting and cook the omelette in the oven for about 8 minutes, until the egg no longer wobbles in the middle. Cut the omelet into points and serve with a green salad.
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Nutrition
240Calories
Fat26% DV17g
Protein32% DV16g
Carbs2% DV6g
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