Try this Elliott Goulds Western Omelet recipe, or contribute your own.
Suggest a better descriptionBrown scallion and green pepper in butter; add corn and ham. Keep turning with a spatula, browning lightly. Remove to a warm place. Beat together eggs, milk, salt and pepper. Heat large skillet; pour in egg mixture as soon as eggs starts to set, spread the ham-vegetable mixture on top. Loosen edge of eggs with spatula and carefully fold omelet in half. Slide onto serving platter. Serve at once with thick slices of beefsteak tomatoes and French bread. Eat at once -- its delicious. Serve 4. Note: If skillet is not large enough for 8 eggs, divide egg and vegetable mixture in half and use two skillet. Posted to recipelu-digest by "Crane C. Walden"
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Serving Size: 1 Serving (635g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 868 | ||
Calories from Fat: 580 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.5g | 86 % | |
Saturated Fat 24.7g | 124 % | |
Monounsaturated Fat 22.9g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 2153.7mg | 663 % | |
Sodium 810.7mg | 28 % | |
Potassium 943mg | 25 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 7.5g | ||
Protein 64.3g | 92 % | |
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: 868
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