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Puffy Cheddar Omelette

Microwaverina's picture
  Eggs 4 Small, separated
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Butter 1 Tablespoon
  Cheddar cheese 1⁄2 Cup (8 tbs), grated
  Fresh minced parsley 1 Tablespoon

Beat egg whites in large bowl until soft peaks form.
Beat egg yolks with mayonnaise and 2 tablespoons water in separate bowl.
Place butter in 9-inch microproof pie plate.
Cook on HI, 30 seconds, or until butter melts.
Tilt pie plate to coat evenly with butter.
Pour egg mixture into pie plate.
Cook on 60, 6 to 8 minutes.
Rotate dish if eggs seem to be rising unevenly.
When eggs are set but still moist, sprinkle with cheese.
Cook on 60, 1 minute, or until cheese melts.
Fold omelet in half and slide onto serving plate.
Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.8 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 573 Calories from Fat 487

% Daily Value*

Total Fat 55 g83.9%

Saturated Fat 16.5 g82.4%

Trans Fat 0 g

Cholesterol 401.8 mg133.9%

Sodium 506.8 mg21.1%

Total Carbohydrates 2 g0.5%

Dietary Fiber 0.25 g0.99%

Sugars 0.8 g

Protein 19 g37.8%

Vitamin A 31.1% Vitamin C 16.6%

Calcium 31.4% Iron 11.7%

*Based on a 2000 Calorie diet

1 Comment

Anonymous's picture
don't forget to fold egg whites in the mixature
Puffy Cheddar Omelette Recipe