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Suggest a better description1. Beat the yolks together with the herbs, parmesan and ham. Season. 2. Beat the whites until stiff then combine gently folding with the yolk mix. 3. Heat the butter in a large frying pan when just foaming pour in the eggs and cook for 3 minutes over a medium heat. 4. Then place under a medium grill until golden brown and risen. 5. Score down the middle of the omelette. Fold in half and serve with a herb salad. NOTES : Chef:Mark Wogan
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Serving Size: 1 Serving (1100g) | ||
Recipe Makes: 4 servings | ||
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Calories: 1646 | ||
Calories from Fat: 1023 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 113.7g | 152 % | |
Saturated Fat 39.6g | 198 % | |
Monounsaturated Fat 42.3g | ||
Polyunsanturated Fat 14.2g | ||
Cholesterol 4274mg | 1315 % | |
Sodium 2203.3mg | 76 % | |
Potassium 1402.5mg | 37 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 9.7g | ||
Protein 145g | 207 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1646
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