Categories: anticandida, breakfast, low carb, quick, simple, snack, south beach, test, vegetarian

Ingredients

• 3 eggs, beaten
• 1/4 bunch of parsley, chopped finely
• 3-5 teaspoons ground black pepper
• 1/2-1 teaspoon salt, to taste
• 2/3 cup cheese, grated
• 1/2 tablespoon butter or oil, if oil preferably olive oil

Directions

1. Break eggs into a bowl with parsley, salt and pepper. For breaking the eggs, try tapping in the middle with a large sharp knife and then pulling the shells apart

2. Beat with a fork or whisk for at least a minute to fluff up the eggs a bit, you won’t see the difference much but you’ll taste it

3. Add a sprinkle of the cheese, about 1/3 cup

4. Heat a small fry pan for a minute, until it’s nice and hot and <em>then</em> add the butter/oil – don’t put it in first or it might burn

5. Melt and rotate the pan until the bottom is covered, and make sure you get the sides as well

6. Pour the egg mixture into the pan, and rotate it so that it is even – do NOT scramble or touch the egg except with a flat spatula (below)

7. sprinkle the rest of the cheese over

8. turn off the heat and put a lid on the pan

9. wait for about 3-4 minutes until the egg is fairly firm and the only liquid part is the melted cheese, rotate it around if you need to let it get to the sides

10. using a flat spatula, lift slowly under the edge of the omelette until you’re about half way, and then flip the half over, so that the omelette is a semi-circle, with cheesy bit in the middle

11. leave to set for another half minute and serve on a warm plate

12. DON’T LET IT GET COLD or it won’t taste the same!

13. sit back and enjoy the compliments and the requests for another one

14. can optionally be served on brown toast

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