Cheddar & herb omelette
A French breakfast for the galley that fine in moderate seas, about 15 min hands-on.
- Breakfast
- French
- ⏱ 15 min
- 🌊 Sea tolerance 3/5
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Eggs400 g (≈ 8 eggs) (100 g (≈ 2 eggs))
- Butter32 g (8 g)
- Cheddar / hard cheese60 g (15 g)
- Spring onion / scallion40 g (≈ 2.5 spring onions) (10 g (≈ 0.5 spring onion))
- Parsley12 g (3 g)
- Salt4 g (1 g)
Method
- Beat the eggs with salt, sliced spring onion and chopped parsley.
- Melt butter in a pan; pour in the eggs and stir gently 1 minute.
- Scatter grated cheddar, fold and cook 1 minute more.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Eggs, Milk / lactose — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 265
- protein
- 16 g
- fat
- 21 g
- carbs
- 2 g
- sugar
- 1 g
- fibre
- 0 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes