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Basic French Omelet

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Quick Recipe

Prep Time: 2 minutes
Cook Time: 5 minutes
Makes: 1 to 2 servings

What You Need

2
EGGS
2
Tbsp. water
1/8
tsp. salt
Dash pepper
1
tsp. butter
1/3 to 1/2
cup filling, such as shredded cheese, finely chopped ham

Here’s How

  1. BEAT eggs, water, salt and pepper in small bowl until blended.
  2. HEAT butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges.
  3. GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
  4. When top surface of eggs is thickened and no visible liquid egg remains, PLACE filling on one side of the omelet. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately.

Enjoy

  • Invent your own fillings. The possibilities are endless. Use one or more of your favorite foods. Some classic omelet fillings include shredded Cheddar or Gruyere cheese, sour cream, diced ham, crisp bacon, sautéed mushrooms, bell peppers or tomatoes, caramelized onions, fresh herbs, even tasty leftovers from last night's dinner.
  • Feeling elegant? Combine broccoli, Brie and toasted almonds. In a south-of-the-border mood? Try corn, salsa, chorizo and jalapeño cheese.
  • For a sweet omelet, omit pepper and add a dash of sugar to egg mixture. Fill with preserves, finely chopped toasted nuts or berries; dust with powdered sugar. For an elegant touch, spoon a tablespoon of warmed Cognac or Grand Marnier over and flambé.

Insider Info

  • Prepare filling first. Omelets cook so quickly, any fillings should be ready to go before starting the eggs. Plan on 1/3 to 1/2 cup filling per 2-egg omelet. Raw foods should be cooked. Refrigerated foods should be heated. Shredded cheese and room temperature foods, such as jams and jellies, are fine as is. Pieces should be small to prevent tearing the omelet when it's folded.
  • Made-to-order: Omelets are best cooked one at a time and served immediately.
  • For more servings, multiply the recipe as needed, preparing only as many eggs as you will use in a short time. Use 1/2 cup egg mixture per omelet.
  • Omelet pans are shallow and have sloped sides - designed for ease of moving the omelet mixture during cooking and for sliding the finished omelet out. If you don't have an omelet pan, it's best to use a heavy skillet with sloping sides.
  • For beginners: 1/3 to 1/2 cup filling for a 2-egg omelet can be difficult to manage at first. Try putting only half the filling inside the omelet. Spoon the rest across the top of the omelet after it's on the plate.

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Nutrition Information

Per Serving

Excellent Source: protein and choline

Good Source: vitamin A, folate and iron

calories: 177
total fat: 14g
saturated fat: 6g
polyunsaturated fat: 2g
monounsaturated fat: 5g
cholesterol: 433mg
sodium: 432mg
carbohydrates: 1g
dietary fiber: 0g
protein: 13g
vitamin A: 605.7IU
vitamin D: 35.0IU
folate: 47.2mcg
calcium: 55.8mg
iron: 1.9mg
choline: 252.0mg

vitamin C: .0mg
vitamin E: 1.6IU
trans fat: .1g
sugars: 1g
potassium: 136.8mg
magnesium: 12.6mg
selenium: 31.7mcg
phosphorus: 192.4mg
vitamin B12: 1.3mcg
vitamin K: .8mcg
vitamin B6: .1mg
copper: .1mg
vitamin B1 - thiamin: .1mg
manganese: .0mg
zinc: 1.1mg
vitamin B2 - riboflavin: .5mg
vitamin B3 - niacin: .1mg
omega 3: .1g
omega 6: 1.4g