Thursday, June 6, 2013

Breakfast Idea

Tasty French Omelet

Recipe Insight: Take the pan off the heat as needed, while stirring, to control how fast the eggs cook. The finished omelet should be golden outside and unbrowned, while still creamy in the center.


1 teaspoon butter, divided
1/8 teaspoon freshly ground pepper
1/8 teaspoon kosher salt, divided
4 large eggs


1) Combine salt and pepper, and two eggs in a small bowl. Stir with a whisk until blended.

2) Heat an 8 inch nonstick skillet over medium heat. Melt 1/2 teaspoon butter  in pan; swirl to coat. Add egg mixture to pan; cook 60 seconds or until eggs are the consistency of very soft scrambled eggs, stirring constantly, preferably with a rubber spatula. Tilt pan while stirring any holes with uncooked egg mixture. Run spatula around edges and under omelet to loosen it from pan. Push one end of omelet up onto front lip of pan. Roll other end of omelet toward lip to close omelet. Then, turn out onto a plate, seam side down. Repeat with remaining eggs, and butter.

*This recipe provides 2 servings.   Serving Size: one omelet

Nutritional Value per Serving:

Total Calories: 160
Total Fat: 14 grams (sat. 5 grams)
Protein: 13 grams
Carbs: 1 gram
Fiber: 0 grams
Cholesterol: 377 mg
Sodium: 300 mg
Calcium: 57 grams


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