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Alexis May Tanner
Spice omelette with ham and tomato
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Ingredients
Directions
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Beat the eggs with salt, freshly ground pepper and 3 tablespoons of water. Mix in the chopped herbs.
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Heat the butter in a large frying pan and pour the egg mixture into the pan. Remove the solidified egg with a spatula along the edge of the pan and let the uncoiled egg run to the outer edge. Bake until the omelette has just not solidified.
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Divide the thyme, ham and tomato and place a lid on the pan for about 1 minute. Fold the omelette double.
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Nutrition
330Calories
Sodium0% DV0g
Fat37% DV24g
Protein46% DV23g
Carbs2% DV5g
Fiber0% DV0g
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