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Name: Easy Cheese Omelette
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 tb Water; Salt; Pepper; fresh ground; 1/3 c Cheddar cheese grated; 5 Eggs; 1/4 c Chives finely chopped; 2 tb Butter

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INGREDIENTS

2 tb Water
Salt
Pepper; fresh ; ground
1/3 c Cheddar cheese ; grated
5 Eggs
1/4 c Chives ; finely chopped
2 tb Butter

Servings

INSTRUCTIONS

From: af656@freenet.carleton.ca (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.

NOTES

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Easy Cheese Omelette

2 tb Water 
  Salt 
  Pepper; fresh ground
1/3 c Cheddar cheese grated
5  Eggs 
1/4 c Chives finely chopped
2 tb Butter

From: af656@freenet.carleton.ca (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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delicious with chile colorado sauce,thanks for the recipe, this is my photo
CCheryl

Nutrition

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Serving Size: 1 Serving (683g)
Recipe Makes: 2

Calories: 1077
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 %
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.

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Calories per serving: 1077

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