Three-Egg Omelet

Three-Egg Omelet

Three-Egg Omelet


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


  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

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