From: email@example.com (Paul A. Meadows) Date: 9 Jul 1995 12:58:03 -0400 1. With a fork, lightly combine eggs, water, salt & pepper to taste, and 2 Tb chives in a medium bowl. Dont overbeat. 2. Place omelette pan on medium-high heat, and swirl in 1 Tb butter. After the butter sizzles, pour in half of the egg mixture. 3. Using a fork, swirl the centre as the mixture begins to stiffen. Tilt the pan toward you, scraping cooked mixture at edges into centre, then tilt away from you so uncooked mixture fills the hole. 4. Continue to do this until omelette is set but still moist. Sprinkle half of the cheese onto top third of omelette. 5. Tilt pan, fold omelette over in thirds. Slide it onto a serving plate. Sprinkle with 1 Tb chives. 6. The whole operation should take about 1 minute. Repeat for the second omelette. Wines to serve with cheese omelettes: something light and crisp such as Italian Frascati or bubbly such as Spanish Cava, Segura Viudas. Source: Food&Drink [LCBO magazine for responsible hosts] Spring 95 Recipe by: Lucy Waverman REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (683g)|
|Recipe Makes: 2|
|Calories from Fat: 720 (67%)|
|Amt Per Serving||% DV|
|Total Fat 80g||107 %|
|Saturated Fat 30.6g||153 %|
|Monounsaturated Fat 28.6g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 2693.8mg||829 %|
|Sodium 1073.4mg||37 %|
|Potassium 915.7mg||24 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 5.5g|
|Protein 84g||120 %|
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Calories per serving: 1077
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