Fluffy cheese omelet

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Name: Fluffy Omelet
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: N/a
Ingredients: 4 Eggs separated; 1 Shallot sliced; 4 ounces Fresh mushrooms chopped; 1 teaspoon Olive oil; Black pepper To taste; 1/8 & 1/4 teaspoon Salt; 1 teaspoon Balsamic Vinegar (Optional); 2 tablespoons butter 1 melted, 1 whole; Grated Cheese

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INGREDIENTS

4 Eggs ; separated
1 Shallot ; sliced
4 ounces Fresh mushrooms ; chopped
1 teaspoon Olive oil
Black pepper ; To taste
1/8 & 1/4 teaspoon Salt
1 teaspoon Balsamic Vinegar ; (Optional)
2 tablespoons butter ; 1 melted, 1 whole
Grated Cheese

INSTRUCTIONS

Heat olive oil in skillet on medium high heat. Add shallots and cook for about two minutes. Add mushrooms and 1/8t salt and a pinch of pepper until shrooms release their liquid; about seven minutes. Turn off heat and place mixture in a bowl. Set aside. Mix balsamic vinegar here if you wish.

Pour melted butter over the egg yolks and 1/4t of salt.

Whisk to incorporate. Set aside.

Whisk whites until peaks are stiff. Add 1/4t cream of tarter. Mix on medium-low for about 2 1/2 minutes until eggs are frothy. Then, increase speed to high until stiff peaks are formed.

Add yolks to whites and combine until well incorporated. Melt butter and coat entire bottom of skillted until butter starts to foam. Pour eggs into center and evenly smooth out and press to edges.

Shut off heat

Add mushroom filling and grated cheese. Transfer to 375º oven for 5 minutes or until doneness is achieved. Loosen by running spatula around edges. Shimmy out of pan and let sit for about a minute. Gently fold I'm half, cut, and serve.

NOTES

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Fluffy Omelet

4 Eggs separated
1 Shallot sliced
4 ounces Fresh mushrooms chopped
1 teaspoon Olive oil
 Black pepper To taste
1/8 & 1/4 teaspoon Salt
1 teaspoon Balsamic Vinegar (Optional)
2 tablespoons butter 1 melted, 1 whole
 Grated Cheese

Heat olive oil in skillet on medium high heat. Add shallots and cook for about two minutes. Add mushrooms and 1/8t salt and a pinch of pepper until shrooms release their liquid; about seven minutes.  Turn off heat and place mixture in a bowl. Set aside. Mix balsamic vinegar here if you wish.

Pour melted butter over the egg yolks and 1/4t of salt.
Whisk to incorporate. Set aside.

Whisk whites until peaks are stiff. Add 1/4t cream of tarter. Mix on medium-low for about 2 1/2 minutes until eggs are frothy. Then, increase speed to high until stiff peaks are formed.

Add yolks to whites and combine until well incorporated. Melt butter and coat entire bottom of skillted until butter starts to foam. Pour eggs into center and evenly smooth out and press to edges.

Shut off heat

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Nutrition

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Serving Size: 1 Serving (191g)
Recipe Makes: 2 Servings

Calories: 305
Calories from Fat: 221 (72%)

Amt Per Serving		% DV

	Total Fat 24.6g	33 %
	Saturated Fat 12.2g	61 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 1.9g
Cholesterol 414mg		127 %
Sodium 388.9mg		13 %
Potassium 396.4mg		10 %
Total Carbohydrate 6.7g		2 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 6.1g
Protein 15.9g		23 %
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.

About Our Nutrition Facts

Calories per serving: 305

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