| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 8 |
lg |
Eggs |
| 1/2 |
c |
Water |
| 1/2 |
ts |
Salt |
|
|
Pepper to taste |
| 1 1/3 |
|
Ups shredded Cheddar cheese |
| 2 |
c |
Cooled, cooked broccoli florets |
| 4 |
tb |
Margarine or olive oil |
INSTRUCTIONS
1. Whisk eggs, water, salt and pepper until blended. Have your fillings
chopped and at room temperature and your serving plates ready.
2. For each omelet: Heat a 10-inch nonstick skillet until it's good and hot
and a drop of water flicked onto the surfaces bounces. Add 1 tablespoon
margarine and tilt pan to coat. Add 1/2 cup egg mixture. Work your way
around the pan, drawing egg from edge to center. Repeat until egg stops
flowing but is still moist on top (egg will cook thoroughly as omelet is
filled and folded.
3. Holding skillet handle in your left hand, pointed at your navel, put 1/4
the cheese and broccoli on the left half of omelet (lefties reverse). Fold
unfilled side over filling. If omelet tears, don't despair!
4. Holding the skillet handle in the right hand, take a plate with the
other. Invert skillet so omelet falls upside-down onto plate. This way
you'll have a smooth surface on top.
Posted to MC-Recipe Digest V1 #180
Date: Fri, 2 Aug 1996 19:55:44 -0400
From: CookieTstr@aol.com
NOTES : * Makes 4. Per serving: 423 cal, 24 g pro, 5 g car, 34 g fat, 465
mg chol, 782 mg sod
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