Lemon Omelet – a delicious recipe with eggs, lemon, handful cilantro, mixed greens, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
First, thinly chop the mixed greens and the cilantro and blend them together. Then, in a small bowl crack two eggs and add a pinch of salt and pepper. Put the blended cilantro and mixed greens into the bowl and beat with a fork. When the mixture is all blended, cut half a lemon and squeeze its juice into the bowl. Spray some extra virgin olive oil into a non-stick skillet and cook the omelet to medium heat. Wait until one side is golden and then carefully flip to the other side, making sure it all stays in the skillet. When it is cooked on both sides, turn the heat off and put a slice of your favorite whole wheat bread into the toaster. Lastly, when the bread is finally toasted, spread some high quality organic butter on it and put your omelet on top of it. Enjoy!
89
kcal
Calories
5
g
Fat
4
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 eggs, 1/2 lemon, 1 handful cilantro, mixed greens, and more.
Yes, Lemon Omelet falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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