| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats, Vegetables | Breakfast, Eggs | 1 | Serving | |
INGREDIENTS
| 1 | T | Butter or margarine |
| 3 | Eggs, lightly beaten | |
| Salt to taste | ||
| Freshly ground pepper to | ||
| taste | ||
| Shredded cheese | ||
| Chopped ham | ||
| Shredded crabmeat | ||
| Cooked small shrimp | ||
| Shredded cooked chicken | ||
| Cooked chopped bell pepper | ||
| Cooked sliced mushrooms | ||
| Chopped tomatoes | ||
| Cook chopped onion | ||
| Cooked chopped asparagus | ||
| broccoli or other | ||
| vegetable | ||
| Avacado slices |
INSTRUCTIONS
This omelet can be served plain or filled with one or more of the suggested fillings. Melt butter in 10" skillet over medium heat. Add eggs, lift cooked edges with spatula to allow uncooked eggs to flow under cooked portion. Season with salt and pepper. Shake pan to loosen omelet. Cook until set. Place desired fillings on 1/2 of omelet. Fold in half. Turn out onto plate.
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2219
Calories From Fat: 987
Total Fat: 111.4g
Cholesterol: 918.9mg
Sodium: 18499.3mg
Potassium: 8746.6mg
Carbohydrates: 120.3g
Fiber: 39.2g
Sugar: 20.8g
Protein: 212.6g