Directions:
- In a small bowl, beat the eggs, onion, parsley, salt, tarragon and pepper.
- In a small skillet over medium heat, melt the butter; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with chicken and celery seed. When the eggs are set, remove from the heat; fold omelet in half. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.4 Kcal (1475 kJ) | ||
| Calories from fat | 239.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.56g | 41% | |
|---|---|---|---|
| Cholesterol | 368.06mg | 123% | |
| Sodium | 735.04mg | 31% | |
| Potassium | 321.26mg | 7% | |
| Total Carbs | 9.58g | 3% | |
| Sugars | 0.35g | 1% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 20.69g | 41% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.9mg | 16% | |
| Calcium | 81.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 212.72 Kcal (891 kJ) | ||
| Calories from fat | 144.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.03g | 41% | |
|---|---|---|---|
| Cholesterol | 222.17mg | 123% | |
| Sodium | 443.69mg | 31% | |
| Potassium | 193.93mg | 7% | |
| Total Carbs | 5.79g | 3% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 12.49g | 41% | |
| Vitamin C | 3.6mg | 10% | |
| Iron | 1.8mg | 16% | |
| Calcium | 49.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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