Omelette with Cheese and Veggies

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Keeping it healthy but yummy.

Ingredients (4 people) :

  • 100 grams PHILADELPHIA light
  • 6 eggs
  • 1 small yellow pepper
  • 1 small red pepper
  • 1 squash 
  • 1 small eggplant
  • 1 clove of garlic
  • 6 basil leaves
  • 20 grams of butter
  • 2 tbsp of olive oil

Instructions :

  1. Wash and peal the veggies, cut them in little cubes and sauté in a nonstick pan with a few oil. Peal the garlic and add it as well. Season with salt and cook in a moderate temperature for about 15 minutes while string often. Chop the basil and add it, stir and remove from heat.
  2. Crack the eggs in a bowl, add a pinch of salt and whisk with a fork. Melt the butter in a big pan, add the eggs, stir for a few seconds, cover the pan and cook the omelette in low heat for about 4-5 minutes until it is cooked but relatively fluid in the centre.
  3. Add the veggies in the centre of the omelette and the PHILADELPHIA with a small spoon. Fold the omelette over the stuffing and let it rest for a few minutes while leaving the pan covered and shutting the heat down so that the PHILADELPHIA will melt.
  4. Then serve.
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