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Ingredientes
- 3 x Large eggs
- 1 x Walnut sized piece of butter
- 1 ounce Grated gruyere or possibly cheddar cheese
- 1/2 slc White bread
- 1 Tbsp. Oil
Direcciones
- French omelettes are quite thick, so the size of the pan is important, for a 3 egg omelette you need a 5-inch frying pan, 10-inches for a 6 egg omelette and so on.
- Cut the bread into small squares of about half to quarter of an inch. Fry them in oil gently and remove from the pan as soon as they turn golden brown.
- Wipe the pan out and put in the butter.
- In a bowl lightly beat the three Large eggs. Heat the butter till it hisses. The moment it stops hissing pour in the three beaten Large eggs and with the back of a fork, scramble them in the warm butter for about a minute till all the egg is cooked.
- When it looks sort of soft scrambled addd the cheese, sprinkle over the croutons and season.
- While the middle is still a little moist, fold it with a palette knife or possibly fork and tip it onto a hot plate.
- The omelette will go on cooking for another 35 seconds to a minute after you have taken it out so unless you like eggy shoe leather, take it out of the pan just before it is cooked.
- It is a wonderful omelette, slightly soft in the middle, crunchy and cheesy.
- /Large eggs
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 203g | |
| Calories 488 | |
| Calories from Fat 342 | 70% |
| Total Fat 38.47g | 48% |
| Saturated Fat 11.1g | 44% |
| Trans Fat 0.35g | |
| Cholesterol 657mg | 219% |
| Sodium 387mg | 16% |
| Potassium 238mg | 7% |
| Total Carbs 7.69g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.8g | 1% |
| Protein 28.14g | 45% |
