Most of us have a few eggs in our fridge, but did you know that means you also have the ingredients for a delicious lazy night meal? Eggs are a great protein -- filling, versatile, and, most importantly, easy to cook. Beth Le Manach shares her tips on making a perfect omelette. Of course, you can enjoy the omelette for breakfast or brunch, but don't count it out when it comes to lunch or dinner, especially if you're looking to whip something up quickly. Enjoy!
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2 tbsp (10 g) Gruyere Cheese
1 tbsp (15 mL) butter
Handful of Arugula
1 tsp (5 mL) lemon juice
2 tsp (10 mL) olive oil
Melt butter in a small, non-stick pan. Pour in egg mixture and let eggs set a bit until the edges start to turn white. Then, pull the egg mixture towards you, allowing the uncooked egg to fill in the areas of the exposed pan. Swirl the uncooked egg around the pan, it will cook as it swirls. Repeat this process until the eggs are cooked to your desired taste.
Add cheese and chives. Slide omelet onto pan, and flip over as the omelet slides onto the plate.
Whisk lemon juice and olive oil in bowl. Add salt, pepper, toss with arugula. Serve with omelet.
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