40-Second Omelette
Quick and easy to make, simple breakfast. 57
57
Directions
Beat together eggs and water until blended.
In a 10-inch omelet pan heat butter until just hot enough to sizzle a drop of water.
Pour in egg mixture.
Mixture should set immediately at edges.
With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving as necessary.
Continue until the egg is set and will not flow.
Fill the omelet with ½ cup of desired mixture.
With a pancake turner, fold omelet in half.
Invert onto plate and serve immediately.
Nutrition Facts
Serving Size 142g (5.0 oz)Amount per Serving
Calories 24379% of calories from fat
% Daily Value *
Total Fat 21g
33%
Saturated Fat 10g
51%
Trans Fat
0g
Cholesterol 453mg
151%
Sodium 222mg
9%
Total Carbohydrate
0g
0%
Dietary Fiber 0g
0%
Sugars g
Protein
25g
Vitamin A 17%
•
Vitamin C 0%
Calcium 6%
•
Iron 10%
* based on a 2,000 calorie diet
How is this calculated?
