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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (121g) Recipe makes 1 servings |
||
| Calories 267 | ||
| Calories from Fat 211 | (79%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.5g | 36% | |
| Saturated Fat 4.9g | 24% | |
| Monounsaturated Fat 7.6g | ||
| Polyunsaturated Fat 8.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 423mg | 141% | |
| Sodium 140mg | 5% | |
| Potassium 134mg | 3% | |
| Total Carbohydrate 0.8g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.8g | ||
| Protein 12.6g | 25% | |
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Ingredients
- 2 large eggs
- salt and pepper, to taste
- 1 tablespoon oil or butter, for frying
Directions
1
Crack the eggs into a small bowl and whisk.2
Add some salt and pepper, if you like, but do not add any water, milk, or any other liquids.3
Heat the oil or butter in a 9-inch non-stick frying pan and pour in the eggs.4
In the first 30-seconds of cooking, use a spatula to create 6-10 small cuts through the omelette.5
This allows the uncooked egg on the top to flow down to the bottom of the pan.6
When the top is nearly set, sprinkle any fillings over half of the omelette and turn off the heat.7
Don't worry if some of the egg in the very centre isn't quite set, because the ambient heat will soon cook it.8
Use your spatula to flip one half of the omelette over the other and serve immediately.
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- Course > Breakfast > Omelets & Frittatas
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings > For 1 or 2
- Occasion > Brunch
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: KatieMcCooksAlot
On Apr 5, 2008
Thank you for posting this! I love omelettes but embarassingly enough, I never knew how to make them. I added cheese and sun-dried tomatoes to mine, and will use this recipe with lots of other fillings
From: Derf
On Mar 1, 2006
This is a reliable quick recipe for a basic perfect omelette. Have made it several times, it turns out perfect every time. Nice with a different filler everytime too. I put the feta, dill and salt and pepper in with the eggs before whisking them, then add the main filler when almost done and ready to turn half over. This time I used asparagus and tomato slices. We had it for a nice light supper with toast. Thanks for sharing one we use often.
From: Pittsburgher
On Nov 29, 2004
Personally, I've found some water makes the omelette fluffier, but this is still a good basic and errorproof recipe. Love experimenting with the stuffings - each combo is a new recipe!
From: internetnut
On Feb 13, 2007
I gave this 5 stars. My fiance loves Omelettes. I do not. I'm rating this on his rating. I make his omelette almost like this except I add some milk to the eggs and I place green peppers and onions in his omelette. He says my omelette tastes just like the restaurants. Thanks for posting! Christine (internetnut)
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