Peppery Cheese Omelette
|Freshly ground black pepper||1⁄4 Teaspoon|
|Cold water||2 Tablespoon|
|Cheese||3 Tablespoon, grated|
In a medium sized mixing bowl, beat the eggs, salt, freshly ground pepper and water together with a kitchen fork until they are well mixed.
In a large omelet pan, melt the butter over moderate heat.
When the foam subsides, pour in the egg mixture.
Stir the eggs, then leave them for a few seconds until the bottom sets.
Reduce the heat to low.
Using a palette knife or spatula, lift the edges of the omelet and, at the same time, tilt the pan away from you so that the liquid egg escapes from the top and runs on to the pan.
Put the pan down flat over the heat and sprinkle over the grated cheese.
Leave until the omelet begins to set again.
Tilt the pan away from you again and, with the help of the palette knife, flip one half of the omelet over to make a semi circle.
Remove the pan from the heat and slide the omelet quickly on to a heated serving dish.
Cut into two or three and serve it at once.
Serving size: Complete recipe
Calories 721 Calories from Fat 507
% Daily Value*
Total Fat 57 g87.6%
Saturated Fat 26.5 g132.5%
Trans Fat 0 g
Cholesterol 1348.4 mg449.5%
Sodium 1187.3 mg49.5%
Total Carbohydrates 4 g1.2%
Dietary Fiber 0.33 g1.3%
Sugars 2.6 g
Protein 49 g98.4%
Vitamin A 45.8% Vitamin C 0.44%
Calcium 49.4% Iron 34.2%
*Based on a 2000 Calorie diet