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