1 portion contains approximately:
| 313 | kcal |
| 18 g | protein |
| 17 g | fat |
| 22 g | carbohydrates |
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1 bunch of herbs
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2 shallots
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2 eggs
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50 ml low-fat milk
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1 tbsp rapeseed oil
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50 g goat’s cheese
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2 slices of wholegrain bread
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Pepper
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Salt
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1
Wash the herbs, pat dry with a paper towel and finely chop.
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2
Beat the eggs in a bowl until frothy. Add the milk, season with salt and pepper and fold in the herbs.
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3
Peel and slice the shallots.
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4
Heat the oil in a pan and sauté the shallots until translucent.
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5
Add the egg mixture to the pan and let it set over low heat. Flip once.
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6
Crumble the goat’s cheese onto the omelet and cover the pan.
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7
Make sure to keep the heat low until the cheese has melted.
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8
Serve with 1 slice of wholegrain bread each.