In a small bowl, whisk eggs until frothy. Heat the oil in a skillet on medium heat. Pour the eggs into the skillet. When the bottom is set, sprinkle on the cilantro and a little salt and fold the omelet in half. Cook covered until the eggs are set and the bottom has browned. Slice in half. Serve with a scoop of yogurt and sliced seasonal fresh fruit.
Prep and cook time: 10 minutes
Serves 2
|