1. Add thre red curry paste to the eggs and mix with a fork till blended in.
2. Cook the Omlette.
If you are doing it in a pan have it on low heat. swirl the egg over the base of the pan then as it cooks a little on the outside, push the cooked bit towards the centre. Swirl uncooked egg to fill the gap. When it is 3 seconds from set, fold the whole thing in half.
I have an omelette cooker. Ner ner.
3. Pop on the plate. Shape the sour cream dobs by rolling it between two teaspoons. Don't stress, three blobs will taste just as wonderful!
4. Garnish. with three chives over the omlette or a pinch of fresh parsley over the cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (113g)|
|Recipe Makes: 1|
|Calories from Fat: 111 (65%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||16 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 428.6mg||132 %|
|Sodium 149.7mg||5 %|
|Potassium 181.6mg||5 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 1.6g|
|Protein 13.1g||19 %|
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Calories per serving: 171
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