Cheddar Omelet with Sautéed Watercress
1.6g
Net Carbs
27.0g
Protein
33.2g
Fat
0.1g
Fiber
416
Calories
Ingredients:
- 1 teaspoon Extra Virgin Olive Oil
- 1/2 cup shredded Cheddar Cheese
- 1/2 cup chopped Watercress
- 2 large Eggs (Whole)
Directions:
- Heat oil in small nonstick skillet over medium-high heat. Add watercress and sauté for 1 minute until tender. Add salt and freshly ground black pepper to taste. Remove from skillet and set aside.
- Add eggs to skillet and cook for 2 minutes on medium heat until underside is lightly browned. Flip and cook 1 more minute.
- Add watercress to half of omelet and top with cheese. Fold over other half and cook for 1 more minute to melt cheese. Serve immediately.
