1. 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|
|Calories from Fat: 1023 (62%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1646
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