georgian

Sulguni and Herb Skillet Omelet with Tomato Salad

Name: Sulguni and Herb Skillet Omelet with Tomato Salad
Yield: 1 serving
Cuisine: georgian
Ingredients: 3 g eggs; 90 g sulguni cheese, grated; 10 g unsalted butter; 200 g tomato, chopped; 140 g cucumber, chopped; 12 g olive oil; 8 g red wine vinegar; 10 g fresh cilantro, chopped; 6 g fresh dill, chopped; 2 g salt; 1 g black pepper, ground

This dish pairs sulguni cheese, grated with tomato, chopped, eggs and unsalted butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Easy

Balanced Vegetarian Low carb Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

16 g Carbohydrates

50 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

3g eggs 4 kcal
90g sulguni cheese, grated 362 kcal
10g unsalted butter 72 kcal
200g tomato, chopped 36 kcal
140g cucumber, chopped 21 kcal
12g olive oil 106 kcal
8g red wine vinegar 7 kcal
10g fresh cilantro, chopped 4 kcal
6g fresh dill, chopped 2 kcal
2g salt 0 kcal
1g black pepper, ground 3 kcal

Cooking instructions

eggsfresh cilantrofresh dillsaltblack pepper
Whisk eggs with a pinch of salt and black pepper. Stir in chopped cilantro and dill.
eggsunsalted butter
Heat butter in a small nonstick skillet over medium heat. Pour in eggs and cook 1 minute, drawing edges toward center.
sulguni cheese
Sprinkle sulguni evenly over the top. Cover and cook 2-3 minutes until set but still tender.
tomatocucumberolive oilred wine vinegarsalt
Slide omelet onto a plate. Toss tomato and cucumber with olive oil, vinegar, and a pinch of salt.
Serve omelet with the fresh salad alongside.
Add extra herbs on top if desired.