A well-made omelette is a thing of magnificence. It’s soft and custard-like, golden-yellow, and best eaten while still piping hot from the skillet. An omelette makes a fantastic breakfast seasoned with just salt and pepper, but it’s also a mighty fine delivery vehicle for anything from diced ham to sautéed mushrooms, eaten any time of day.
• 8-inch nonstick skillet
• Dinner plate
1. Whisk the eggs: Crack both eggs into a mixing bowl. Whisk the eggs until completely combined, and season with salt and pepper. If you're adding cheese or other fillings, make sure they are prepped and nearby.
2. Warm the skillet and melt the butter: Place an 8-inch skillet over medium-high heat and melt the butter. Tilt the skillet as the butter melts to evenly coat the bottom. When the butter stops sizzling, the pan is heated and ready.
3. Pour the eggs into the skillet: Pour the whisked eggs into the skillet. Immediately tilt the pan so the eggs coat the entire bottom. The eggs should sizzle on contact; if not, continue cooking, but remember to heat the pan a little longer next time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (124g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 191 (74%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 454.7mg||140 %|
|Sodium 393.4mg||14 %|
|Potassium 177.4mg||5 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.9g|
|Protein 15.3g||22 %|
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: 257
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