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Suggest a better description1. Heat the broiler. In a small bowl, using a fork, lightly beat the eggs, salt and pepper. 2. In an 8-inch nonstick, oven-proof skillet, heat the oil over a medium-high flame until hot (a drop of water will sizzle). Swirl the pan to coat the bottom and sides in hot oil. 3. Pour in the egg mixture. Let it cook about 30 seconds. The edges will puff and bubble slightly and just begin to set. Hold the skillet handle with one hand, a wooden spoon with the other. Make "figure eights" with the spoon, starting at twelve oclock, then three oclock, etc., pushing the cooked edges toward the center and letting the uncooked egg run to the sides. Keep the eggs moving until the bottom is set and the top is slightly moist. 4. Place the skillet under the broiler 30 seconds to 1 minute, until the eggs are puffed and cooked to your liking. Slide half the omelet onto a plate and invert the pan to fold over for the remaining half. From "Womans Day: The Only 25 Receipes Youll Ever Need, " by Sidney Burstein, ISBN 0-385-41179-0, 1990. entered by iris grayson Posted to MealMaster Recipes List, Digest #152 Date: Sat, 1 Jun 1996 16:48:24 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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Serving Size: 1 Serving (504g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 747 | ||
Calories from Fat: 478 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.1g | 71 % | |
Saturated Fat 16g | 80 % | |
Monounsaturated Fat 21.5g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 2115mg | 651 % | |
Sodium 700.4mg | 24 % | |
Potassium 679.5mg | 18 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.1g | ||
Protein 63g | 90 % | |
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: 747
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