Omelette with herbs and processed cheese

Ingredients:

• 3 large eggs
• 0.5 tbsp. l. olive oil
• 2-3 green onions, thinly sliced ​​(white and light green parts only)
• 1 tbsp. water
• 1 tbsp chopped fresh coriander leaves
• 1/4 cup sour cream
• 1/4 tbsp. grated Oaxaca or mozzarella cheese

Preparation:

1. Preheat oven to 220°C.
2. In an oven-safe 8-inch nonstick skillet, heat the olive oil over medium heat. Add the green onions and cook until softened, about 3 minutes.
3. Meanwhile, in a medium bowl, beat the eggs with 1 tablespoon of water. Add the cilantro and season with salt and pepper to taste. Add the egg mixture to the pan and cook for about 8 minutes, lifting the edges of the omelet with a spatula to allow the raw egg to drip to the bottom. Drizzle the omelet with sour cream and sprinkle with cheese.
4. Transfer the pan to the oven and bake until golden brown, about 8-10 minutes. Serve the frittata warm or at room temperature.