| Omelet |
| Number of Servings |
1 |
|
Serving Size |
2 eggs |
| Preparation Time |
20 minutes |
|
Cooking Time |
NA |
| |
|
|
|
|
| Quantities |
Ingredients |
| 1 tablespoon | water |
| 2 | eggs |
| | vegetable oil spray |
| | Fillings: choose any of the following: |
| | shredded cheese |
| | diced ham |
| | diced green pepper |
| | diced onion |
| | sliced mushrooms |
|
| Equipment |
Instructions |
- sharp knife
- cutting board
- frying pan
- small bowl
- pancake turner
- grater (if cheese is used)
|
- Spray pan with spray
- Mix eggs with water.
- When pan is hot, add beaten egg and water mixture to pan. As edges of the eggs set, lift edges to allow the uncooked egg mixture to flow to the bottom of the pan, tilt as necessary. Cook until mixture is set but top is cooked.
- Sprinkle with desired fillings on 1/2 of omelet.
- With pancake turner, loosen edge of omelet and fold in half. Slide omelet unto serving dish. Serve hot.
|
| NOTES: Variation: To decrease fat and cholesterol, the yolk of one egg can be discarded.One ounce shredded cheddar cheese, 1 tablespoon ham and one tablespoon onion were used in the nutrient analysis. |
| Nutrition Information |
| Calories |
330 |
| Total Fat |
23g |
| Saturated Fat |
10g |
| Protein |
25g |
| Carbohydrates |
3g |
| Fiber |
0g |
| Sugar |
3g |
| Vitamin A |
25% |
| Vitamin C |
2% |
| Calcium |
25% |
| Iron |
10% |
|
|
