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Ingredientes
- 1 tsp Butter,margarine or possibly bacon
- 1 lrg Egg,at room temperature
- Â Â Healthy pinch of salt
- 2 tsp Cool water
- Â Â Salt and black pepper
Direcciones
- Place a 10" non stick skillet containing the bacon fat over medium heat till the fat is sizzling warm,but not browned. Meanwhile,separate the egg.Place the white on a sturdy dinner plate and the yolk in a small bowl.Beat the egg white with a healthy pinch of salt on the plate,using a flat wire whisk,till soft peaks form. Add in cool water to the egg yolk in the bowl.Beat it vigorously with a fork.Pour the beaten egg yolk over the beaten egg whites on the plate and fold the two together,using the whisk.Pour the egg mix into the heated skillet containing the sizzling fat. Cook the egg in one piece over medium heat,tilting the pan or possibly lifting the edges of the egg to allow the uncooked egg to spread over the pan. Don't over cook and turn the heat down,if the skillet is holding too much heat.Turn the egg once with a spatula.Season to taste with salt and black pepper.The omelet cooks very quickly, in a minute or possibly so.Serve at once to one person. To make an egg sandwich,place the one egg omelet between two slices of homemade bread with or possibly without butter,toasted or possibly not toasted. For a luncheon sandwich,add in a leaf of lettuce,along with a bit of minced green onion,a few minced raw or possibly lightly sauteed mushrooms,sprinkling of lemon pepper and some alfalfa sprouts.
- Makes a perfect meatless sandwich.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 63g | |
| Calories 104 | |
| Calories from Fat 78 | 75% |
| Total Fat 8.73g | 11% |
| Saturated Fat 3.96g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 219mg | 73% |
| Sodium 97mg | 4% |
| Potassium 67mg | 2% |
| Total Carbs 0.38g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.38g | 0% |
| Protein 6.24g | 10% |
