Try this Western Omelet recipe, or contribute your own.
Suggest a better descriptionIn a bowl,with a wire whisk or fork,beat eggs,black pepper,1/3 cup water and 1/2 tsp. salt until blended.Dice onion,green bell pepper and ham.Cut each mushroom in half.Cut tomatoes into wedges. In a 12" skillet over medium high heat,in 1 tbsp. hot salad oil cook onion,green bell pepper and 1/4 tsp. salt until tender.Add ham and heat through.Remove to small bowl;keep warm.In same skillet,in 1 tbsp. hot oil,cook mushrooms until golden.Remove to another bowl;keep warm. In the same skillet over medium heat,heat 2 tbsp. salad oil. Pour egg mixture into skillet;cook until set around edges.With metal spatula,gently,lift edge as it sets,tilting to allow uncooked portion to run under the omelet.Shake skillet, occasionally,to keep omelet moving freely in the pan.When omelet is set but still moist,spoon ham mixture over half the omelet. Tilt skillet and,with spatula,fold omelet in half;slide onto heated platter.Top with mushrooms.Garnish platter with parsley sprigs and tomato wedges.Makes 4 servings. Converted by MMCONV vers. 1.40 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 (494g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 564 | ||
Calories from Fat: 337 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.5g | 50 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 1586.2mg | 488 % | |
Sodium 530.7mg | 18 % | |
Potassium 760mg | 20 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 7.5g | ||
Protein 48.3g | 69 % | |
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: 564
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