The Omelette (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swiss | Brunch-bkf, Egg-bkf | 1 | Servings |
INGREDIENTS
| 2 | Eggs, up to 3 | |
| 1 | T | Minced dill, chives or |
| basil optional | ||
| 2 | T | Grated swiss cheese, up to |
| 3 parmesan or cheddar or | ||
| other filling like smoked | ||
| salmon and ricotta cheese | ||
| prosciutto and black | ||
| olives | ||
| 1 | T | Unsalted butter |
| Salt and pepper |
INSTRUCTIONS
Beat the eggs with a fork; season with a pinch of salt and pepper add any fresh herbs you would like to include Melt the butter in an omelet pan or a nonstick 7inch pan with sloping sides. Tilt the pan from side to side to coat the bottom with melted butter. When butter is about to turn brown, add the eggs to the skillet. Over high heat, stir the eggs with your right hand while you shake the pan back and forth, up and down, with your left hand. When the underside of the omelet begins to set, tilt to pan, after you lift the edge of omelet, so that any uncooked egg from the top will run under the cooked egg and set. Run a line of the grated cheese down the middle of the omelet Hold the right top or side third of the omelet towards the center, then roll it over onto other third. Grab the handle of the omelet pan with your right hand, and roll the omelette onto a plate. Yield: 1 serving All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted for you by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6616 Posted to MC-Recipe Digest V1 #690 by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 630
Calories From Fat: 478
Total Fat: 54.1g
Cholesterol: 417.7mg
Sodium: 203.1mg
Potassium: 1101.2mg
Carbohydrates: 18.8g
Fiber: 13.6g
Sugar: 1.2g
Protein: 25.4g