40-second Omelet
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 2 | T | Water |
| 1 | T | Butter, or 1 teaspoon oil |
INSTRUCTIONS
Beat together eggs and water until blended. In a 10-inch omelet pan heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving as necessary. Continue until the egg is set and will not flow. Fill the omelet with 1/2 cup of desired mixture. With a pancake turner, fold omelet in half. Invert onto plate and serve immediately. Yield: 1 serving Recipe by: Cooking Live Show #CL8928 Posted to MC-Recipe Digest V1 #720 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Aug 4, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 244
Calories From Fat: 186
Total Fat: 20.8g
Cholesterol: 373.7mg
Sodium: 232.1mg
Potassium: 141.4mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 12.6g