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Suggest a better description1 heavy omelet pan, 10 inches across the top and 7 inches across bottom, with low, sloping sides and a non-stick bottom Beat eggs for 20-30 seconds at most. Place butter in a hot pan. Butter is ready when foam starts to subside and maybe starts to brown a little. Pour in the eggs. Let set for 2-3 seconds then cook for 20-30 seconds until just golden, tilting pan and rolling egg toward opposite side of pan, using a spatula to help push it and keep it together. Keep the pan tilted at a slight angle, away from you, gradually flipping the pan so that the omelet flips over onto itself. Slide the omelet onto a plate and serve, brushing with garlic, chive or red pepper butter and fresh herbs for garnish. FRENCH OMELET VARIATION: After eggs set for 2-3 seconds, sprinkle Gruyere cheese across raw middle. DUCK FAT VARIATION: Use 2 tablespoons of duck fat in place of the butter. Suggested wine: A light, crisp young white wine such as a Muscat from the Alsace region--perhaps one from Dirler. Recipe By :TASTE SHOW #TS4080 Posted to MC-Recipe Digest V1 #260 Date: Sat, 26 Oct 1996 16:52:49 -0400 From: Meg Antczak
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Serving Size: 1 Serving (585g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 868 | ||
Calories from Fat: 603 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67g | 89 % | |
Saturated Fat 26.4g | 132 % | |
Monounsaturated Fat 23.5g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 2160.8mg | 665 % | |
Sodium 822.7mg | 28 % | |
Potassium 685.7mg | 18 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.9g | ||
Protein 63.2g | 90 % | |
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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