2 Serves
20 Mins
In a small bowl, whisk together two eggs, half of the water, and a pinch of salt and pepper until just combined.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
94 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
126 mg / 1,250 mgPotassium
1200 mg / 4,700 mgSodium
1304 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
126 µg / 55 µgFiber
0 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat a small omelette pan over medium-high heat and add a knob of butter. Once the butter is foaming, pour in the egg mixture.
After a few seconds, use a fork to gently draw the cooked edges of the egg toward the center, allowing the liquid egg to fill the gaps. Continue this process for about 30 seconds until the eggs are mostly set but still slightly moist.
Carefully roll the omelette into a cylinder and transfer it onto a warm dinner plate.
Using a sharp knife, make a shallow slit down the center of the omelette. Spoon a portion of sour cream into the opening, top with the Arnkha MSC, and garnish with fresh dill before serving immediately.
5
g50
g1
g
