Omelette: Tomato & Cheese, 4:1 ratio
(made with KetoCal 4:1)

18g          Egg White - raw - beaten
15g          Olive Oil
9g            Tomato - Raw- chopped
5g            Water
1g            Parmesan Cheese, Grated
9g            Egg Yolk- raw - beaten
7g            KetoCal® 4:1 - Nutricia North America

Instructions:

• In a small bowl, beat egg whites then stir in the yolk, 5g of olive oil, and KetoCal.
• Pour the remaining oil into a small frying pan and heat until hot.
• Pour the KetoCal mixture into the heated frying pan.
• After about 5 seconds move the edges of the setting omelet to the center of the pan with a fork.
• At the same time, tilt the pan quickly in all directions with the other hand allowing the uncooked egg to move around the edges of the pan.
• Continue cooking until mixture is lightly set and the top is moist.
• Add cheese and tomato on top of egg to one side of the pan, covering half of the egg.
• Fold half the egg over the tomato and cheese and allow to cook through. Slide onto a plate to serve.