Three-Egg Omelet
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Three-Egg Omelet
Yield: Makes 1 serving
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:
1.
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.
2.
Place desired fillings on half of omelet. Fold in half over fillings. Transfer to serving plate. Serve immediately.
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 |
This recipe appears in:
Eggs & Omelets