Simple omelette breakfast. Delight Your Taste Buds With Easy-To-Cook Omelet Recipes By Kraft®. It's easy to make authentic Japanese food at home with this classic Japanese omelette recipe. Tamagoyaki is slightly sweet and seasoned with soy sauce, mirin, and dashi stock.

Whether scrambled, fried, frittata -ed or mixed into omelets, eggs make a quick, easy, and protein-packed breakfast to keep you full through lunch. We love omelets because they can use up leftovers, give you a chance to play around with different flavor combinations, and turn a few eggs into something that feels like a real meal. In a bowl, beat the eggs, water, chives, hot pepper sauce, salt, pepper and dill until blended. You can have Simple omelette breakfast using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Simple omelette breakfast

Prepare of omelette.
It's 2 of eggs.
Prepare of shredded carrots.
You need of parsley.
You need of white pepper.
Prepare of salt.
You need of cheese if you want it to have cheesy flavour.

As eggs set, lift the edges, letting uncooked portion flow underneath. As a busy working mom, my breakfast needs to require minimal prep. I often combine the egg mixture beforehand and refrigerate it overnight. Then all I have to do in the morning is heat up my skillet.

Simple omelette breakfast instructions

Mix all the ingredients.
Beat the eggs and all the ingredients.
Heat up a pan then add little bit of olive oil.
Pour the eggs into the pan, wait for about 2 min with low heat then roll the eggs..
The omelette is ready, you can add any salad and bread if you like..

My favorite part is the goat cheese filling, which gets nice and creamy from the heat of the omelet. Crack the eggs into a small bowl and whisk. Add some salt and pepper, if you like, but do not add any water, milk, or any other liquids. There's no limit to the fillings you can use with this basic omelet recipe. The most popular fillings include grated cheese, sautéed mushrooms, diced sautéed onions, chopped cooked bacon, and diced ham.