Beat the eggs with a fork; season with a pinch of salt and pepper add any fresh herbs you would like to include Melt the butter in an omelet pan or a nonstick 7inch pan with sloping sides. Tilt the pan from side to side to coat the bottom with melted butter. When butter is about to turn brown, add the eggs to the skillet. Over high heat, stir the eggs with your right hand while you shake the pan back and forth, up and down, with your left hand. When the underside of the omelet begins to set, tilt to pan, after you lift the edge of omelet, so that any uncooked egg from the top will run under the cooked egg and set. Run a line of the grated cheese down the middle of the omelet Hold the right top or side third of the omelet towards the center, then roll it over onto other third. Grab the handle of the omelet pan with your right hand, and roll the omelette onto a plate. Yield: 1 serving All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted for you by Gail Shermeyer <firstname.lastname@example.org> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6616 Posted to MC-Recipe Digest V1 #690 by email@example.com (Shermeyer-Gail) on Jul 26, 1997
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|Serving Size: 1 Serving (603g)|
|Recipe Makes: 1|
|Calories from Fat: 1111 (80%)|
|Amt Per Serving||% DV|
|Total Fat 123.4g||165 %|
|Saturated Fat 62.2g||311 %|
|Monounsaturated Fat 38.2g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 2313.4mg||712 %|
|Sodium 896.4mg||31 %|
|Potassium 707.3mg||19 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.8g|
|Protein 68.1g||97 %|
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Calories per serving: 1389
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