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Three-Egg Omelet
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Three-Egg Omelet
YIELD Makes 1 serving
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INGREDIENTS
| 1 | tablespoon butter or margarine |
| 3 | eggs, lightly beaten |
| Salt and black pepper | |
| Fillings: shredded cheese, shredded crabmeat, cooked sliced mushrooms, cooked chopped onion, avocado slices, chopped ham, cooked small shrimp, cooked chopped bell pepper, chopped tomatoes, cooked chopped asparagus and/or cooked chopped broccoli | |
PREPARATION:
- Melt butter in 10-inch skillet over medium heat. Add eggs; lift cooked edge with spatula to allow uncooked eggs to flow under cooked portion. Season with salt and black pepper to taste. Shake pan to loosen omelet. Cook until set.
- Place desired fillings on half of omelet. Fold in half over fillings. Transfer to serving plate. Serve immediately.
This recipe appears in:
Eggs & Omelets
NUTRITIONAL INFORMATION:
| Serving Size: | 1 omelet with 1/4 cup cheddar cheese & 1/4 cup ham |
| Sodium | 988 mg |
| Protein | 33 g |
| Carbohydrate | 3 g |
| Cholesterol | 716 mg |
| Saturated Fat | 19 g |
| Total Fat | 38 g |
| Calories from Fat | 71 % |
| Calories | 491 |
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