French Omelette With Cheese
|Gruyere cheese/Cheddar cheese||1⁄3 Cup (5.33 tbs), shredded|
Mix eggs, salt and pepper just until whites and yolks are blended.
Heat margarine in 7-or 8-inch omelet pan or skillet over medium-high heat.
As margarine melts, tilt pan in all directions to coat sides thoroughly.
When margarine just begins to brown, pan is hot enough to use.
Quickly pour eggs all at once into pan.
Start sliding pan back and forth rapidly over heat.
At the same time, stir quickly with fork to spread eggs continuously over bottom of pan as they thicken.
Let stand over heat a few seconds to lightly brown bottom of omelet.
Tilt pan; run fork under edge of omelet, then jerk pan sharply to loosen eggs from bottom of pan.
Sprinkle with cheese.
Fold portion of omelet nearest to you just to center.
Grasp pan handle; turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom.
Serving size: Complete recipe
Calories 512 Calories from Fat 372
% Daily Value*
Total Fat 42 g64.3%
Saturated Fat 15.5 g77.4%
Trans Fat 0 g
Cholesterol 685 mg228.3%
Sodium 856 mg35.7%
Total Carbohydrates 1 g0.5%
Dietary Fiber 0.01 g0.04%
Sugars 1.3 g
Protein 33 g65.3%
Vitamin A 34.1% Vitamin C 0.03%
Calcium 54.5% Iron 15.7%
*Based on a 2000 Calorie diet