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Nutrition Facts

Serving Size 1 (1230g)

Recipe makes 1 servings

Calories 319
Calories from Fat 178 (55%)
Amount Per Serving %DV
Total Fat 19.9g 30%
Saturated Fat 9.2g 46%
Monounsaturated Fat 6.7g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 447mg 149%
Sodium 189mg 7%
Potassium 294mg 8%
Total Carbohydrate 17.1g 5%
Dietary Fiber 0.4g 1%
Sugars 0.9g
Protein 17.3g 34%

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Easy Omelet for One

Recipe #16193 | 15 min | 10 min prep | add private note
(36) RATE IT NOW Print Recipe
Bergy

By: Bergy
Dec 23, 2001

This is so easy to do and it is fail proof! The filling is as good as your imagination, try different combinations. Blue cheese adds some zest. I usually make my filling and keep it warm in the oven while I cook the omelette. I often use 3 tbsp whipped cottage cheese instead of the sour cream. I think my favorite omelette is filled with cheddar cheese, jalapeno pepper, crumbled bacon and mushrooms - I fry the mushrooms and jalapeno for just a minute or two and I add the ceddar to the omelette in the last minute of cooking

SERVES 1 (change servings and units)

Ingredients

Fillings

Directions

  1. 1
    Whip the milk and flour together.
  2. 2
    Add sour cream or whipped cottage cheese.
  3. 3
    Add eggs and whisk until well blended.
  4. 4
    Keep in fridge until ready to cook.
  5. 5
    Heat non-stick skillet over medium heat (5-6 on electric stove).
  6. 6
    Spray skillet with lite olive oil or other veggie spray.
  7. 7
    Pour in egg mixture. You do not have lift the egg mixture to let the uncooked run under it will cook perfectly just by leaving it to cook.
  8. 8
    Cover with lid and cook 5 minutes (you do not have to flip it) or until it has risen and is firm on top.
  9. 9
    Meanwhile have your filling ready and warm.
  10. 10
    Place omelette on a warmed plate put filling on it, flip half over and enjoy or place filling on half the omelete in the pan, flip half over and slide onto a warmed plate.

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Featured Reviews for This Recipe

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From: Karen & Angel

On Oct 15, 2009

I didn't love the texture of this. Easy, yeah. But a real omelet is work the extra work, I think. Sorry.

1 person found this review helpful

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    From: ~Rita~

    On Sep 21, 2009

    It is very light and fluffy. But we were not crazy about this. I think if 4 eggs were used in place of 2 it would be more an omelet and not so pancakey. It is easy to make. I did use yogurt in place of sour cream. Filled with mushrooms and spinach with a hint of garlic. Thanks Bergy. I will try with 4 eggs.

    1 person found this review helpful

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    • reviewer icon

    From: Bill Hilbrich

    On Dec 27, 2001

    After it was folded over, I was treated to a double delight. A lightly browned pancake shell, and a soft fluffy egg center. I filled mine with shredded cheese that melted into a smooth creamy core.

    11 people found this review helpful

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    From: Mille® ™

    On Dec 25, 2001

    Absolutely delicioso! I stuffed mine with crisp bacon, sauteed onions and mushrooms, Colby Cheese, Monterey Jack Cheese, Swiss Cheese, and seasoned it with seasoned black pepper and paprika. Can't wait to try your "West Omelette" recipe1 (Just kidding, Bergy)

    9 people found this review helpful

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    • Read all 38 reviews

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