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Cheese Omelet |
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Serves: 2 Print this RecipePrep Time: 15 minutes - Yield: 2 servings 4 eggs 1/4 cup milk or water 1/4 teaspoon salt Dash pepper 4 teaspoons margarine or butter 2 ounces (1/2 cup) shredded cheddar cheese 1. In small bowl, combine eggs, milk, salt and pepper; beat well. Melt margarine in medium skillet over medium-low heat; tilt pan to coat. Pour egg mixture into skillet; reduce heat to low. 2. Cook, without stirring, for 3 to 4 minutes or until set, lifting edges occasionally to allow uncooked egg mixture to flow underneath. Cook until top is set but still moist. Sprinkle with cheese. With pancake turner, loosen edge of omelet and fold in half. Nutrition Information Per Serving: Serving Size: 1/2 of Recipe * Calories: 350 * Calories from Fat: 250 * % Daily Value: Total Fat: 28 g 43% * Saturated Fat: 11 g 55% * Cholesterol: 455 mg 152% * Sodium: 670 mg 28% * Total Carbohydrate: 3 g 1% * Dietary Fiber: 0 g 0% * Sugars: 3 g * Protein: 21 g * Vitamin A: 25% * Vitamin C: 0% * Calcium: 30% * Iron: 10% * Dietary Exchanges: 3 Medium-Fat Meat, 3 Fat Variations Asian Omelet: Cook 2 tablespoons chopped onion and 1 tablespoon chopped bell pepper in 1 tablespoon margarine over medium heat until tender. Add 1/3 cup fresh bean sprouts, 1/3 cup chopped cooked shrimp, 1/2 teaspoon soy sauce and dash ginger. Cook until thoroughly heated. Just before folding omelet, spoon half of shrimp mixture on half of omelet. Fold in half; top with remaining shrimp mixture. Filled Omelet: Just before folding, top half of omelet with cooked mushrooms, crumbled cooked bacon, chopped cooked ham, shredded cheese, cottage cheese, diced tomato, jelly or marmalade, sweetened strawberries or raspberries. Fold in half as directed above. Spanish Omelet: Cook 3 tablespoons chopped onion in 4 teaspoons margarine over medium heat until tender. Stir in 2 teaspoons flour. Stir in 1 cup chopped peeled tomato, 1/3 cup sliced ripe olives, 1/4 teaspoon salt and dash pepper. Just before folding omelet, spoon half of tomato mixture on half of omelet. Fold in half; top with remaining tomato mixture. See Cook's Note: How to Make an Omelet This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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