What I Eat

Cheese Omelet with Cinnamon Toast

Serves: 1

1/2 tablespoon unsalted butter
1 egg
1 tablespoon whole milk
pepper, to taste
Mexican shredded cheese blend, such as: Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheese, to taste
1 slice bread that is not made with an enriched flour
1/2 tablespoon unsalted butter
cinnamon sugar, to taste

Melt 1/2 tablespoon butter in an 8″ non-stick skillet on medium heat. Spread butter around so it coats bottom of pan. While butter is melting, scramble egg, milk, and pepper in a bowl with a fork. Pour egg mixture in pan. Holding pan handle, gently tilt pan to spread egg mixture across bottom of pan. When top of egg mixture is almost set, flip omelet over. Top one side of omelet with cheese and fold other side of omelet over cheese. When omelet is completely set remove from heat. Toast bread. In a small microwave safe bowl, microwave 1/2 tablespoon butter for 30 seconds or until melted. Brush toast with butter and sprinkle with cinnamon sugar. Holding toast on its side, tap toast on a plate a few times so excess cinnamon sugar falls off. Have with a glass of water.


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