Three-Egg Omelet the Editors of Publications International, Ltd.
Makes 1 serving
|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|
- 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.
|Serving Size:||1 omelet with 1/4 cup cheddar cheese & 1/4 cup ham|
|Saturated Fat||19 g|
|Total Fat||38 g|
|Calories from Fat||71 %|
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