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Ingredientes
- 2 x Large eggs at room temperature
- 1 1/2 Tbsp. Butter Garlic, chive or possibly red pepper butter Fresh herbs
Direcciones
- 1 Heavy omelet pan, 10 inches across the top and 7 inches across bottom, with low, sloping sides and a non-stick bottom
- Beat Large eggs for 20-30 seconds at most. Place butter in a warm pan. Butter is ready when foam starts to subside and maybe starts to brown a little.
- Pour in the Large eggs. Let set for 2-3 seconds then cook for 20-30 seconds till just golden brown, tilting pan and rolling egg toward opposite side of pan, using a spatula to help push it and keep it together. Keep the pan tilted at a slight angle, away from you, gradually flipping the pan so which the omelet flips over onto itself.
- Slide the omelet onto a plate and serve, brushing with garlic, chive or possibly red pepper butter and fresh herbs for garnish.
- FRENCH OMELET VARIATION: After Large eggs set for 2-3 seconds, sprinkle Gruyere cheese across raw middle.
- DUCK FAT VARIATION: Use 2 Tbsp. of duck fat in place of the butter.
- Suggested wine: A light, crisp young white wine such as a Muscat from the Alsace region-perhaps one from Dirler.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 119g | |
| Calories 294 | |
| Calories from Fat 240 | 82% |
| Total Fat 27.07g | 34% |
| Saturated Fat 14.0g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 463mg | 154% |
| Sodium 261mg | 11% |
| Potassium 137mg | 4% |
| Total Carbs 0.77g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.77g | 1% |
| Protein 12.58g | 20% |
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