Three Egg Omelette Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

3 large free-range organic eggs , brought to room temperature
2 tbsp organic milk
1 tbsp european butter (i like italian from parma myself)
1 pinch unrefined sea salt
1 pinch fresh ground black pepper
1/4 cup freshly grated sharp cheddar cheese
1 half-moon slice colby cheese with jalapenos or 1 slice monterey jack pepper cheese
chopped fresh chervil , chives ( optional) or parsley (optional)
1/4 cup chopped pre-cooked meats and raw vegetables , brought to room temperature ( other favorite ingredients) (optional)
paprika (as desired) or hot sauce ( as desired)

Directions:

Let the rooms come to room temperature. This is important to achieve the consistency of an egg crepe. Add a splash of milk or cream.
When they have warmed, whisk briskly with a grinder handle motion (a cook whips air into the eggs to give them fluffiness- no magic powder or secret spell).
Place butter into a large, nonstick skillet, over med-high heat. Heat until butter melts, using your egg turner to spread the butter over the pan.
Add the eggs, and season with sea salt and black pepper. If using herbs, add them now.
As the eggs start to cook, they will start to cling to the pan. As they do this, pick up the pan and swirl them around to help them evenly set. Use your egg turner to sort of bump down the edges of the omelet on the pan sides, where the eggs stick to the pan.
Swirl the eggs until they are almost set/dry, with no runny areas of egg white, then sprinkle with cheeses. If adding other ingredients, add them now.
Fold over one third of omelet onto center, top with other side. Allow ingredients to get hot inside, then turn out onto a warm plate, then flip over seam side down.
If you prefer, just fold the omelet in half and turn out onto plate, in a half moon shape.
Your omelet, if cooked right, should not have runny egg white inside, and the exterior should be a light golden brown, not just ordinary egg-yellow.
Sprinkle with paprika or a douse of Tabasco sauce, if you like. If you use ketchup, don't tell me about it. *laughs*.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	26.31 Kcal (110 kJ)
Calories from fat	19.28 Kcal
		% Daily Value*
Total Fat	2.14g	3%
Cholesterol	8.17mg	3%
Sodium	37.78mg	2%
Potassium	16.42mg	0%
Total Carbs	0.24g	0%
Sugars	0.13g	1%
Dietary Fiber	0.01g	0%
Protein	1.62g	3%
Vitamin A	0.1mg	2%
Iron	0.1mg	1%
Calcium	20.6mg	2%

Amount Per 100 g
Calories	193.23 Kcal (809 kJ)
Calories from fat	141.58 Kcal
		% Daily Value*
Total Fat	15.73g	3%
Cholesterol	59.96mg	3%
Sodium	277.46mg	2%
Potassium	120.62mg	0%
Total Carbs	1.76g	0%
Sugars	0.94g	1%
Dietary Fiber	0.04g	0%
Protein	11.89g	3%
Vitamin A	0.4mg	2%
Iron	0.7mg	1%
Calcium	151.3mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

0.7

Points
1

PointsPlus

Good Points

saturated fat free

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