Meal Details
1. Ham & cheese omelet
322cal, 25p, 3c, 23f (per meal)
1 oz (28g)
2 tbsp (36g)
4 dash (2g)
4 tbsp, shredded (28g)
2 large (100g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Beat eggs with some salt and pepper in small bowl until blended.
2
Heat butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat.
3
Pour in egg mixture.
4
Gently push cooked portions from edges toward the center so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
5
When top surface of eggs is thickened and no visible liquid egg remains, place ham and cheese on one side of the omelet.
6
Fold omelet in half and slide onto a plate; top with salsa. Serve.
2. Celery and peanut butter
109cal, 4p, 3c, 8f (per meal)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Clean celery and slice to desired lengths
2
spread peanut butter along center