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Easy Breakfast Omelet

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Recipe

Easy Breakfast Omelet recipe

 

Yield

2 servings

Prep

5 min

Cook

5 min

Ready

10 min

Ingredients

Amount Measure Ingredient Features
2 tablespoons butter
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4 large eggs
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1 tablespoon heavy whipping cream
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½ teaspoon seasoned salt
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black pepper
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Ingredients

Amount Measure Ingredient Features
3E+1 ml butter
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4 large eggs
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15 ml heavy whipping cream
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2.5 ml seasoned salt
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1 x black pepper
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Directions

Melt butter in non-stick omelet pan or skillet.

Cover pan well with butter as it melts.

Beat eggs with remaining ingredients.

Pour into pan and tilt to spread eggs to edges.

Cook over low heat. Loosen eggs from sides of pan with spatula as they begin to set.

Lift eggs with spatula and tilt pan to allow uncooked eggs to run to sides and under eggs to continue cooking.

Carefully lift one side of outer edge of eggs with spatula and fold over towards center making a half circle or flattened cone.

Slide omelet out of pan onto dish and serve.

If filling omelet, spoon filling mixture on top of and in the center of omelet prior to folding edges over to form half circle.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 26781% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 463mg 154%
Sodium 813mg 34%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 26g
Vitamin A 19% Vitamin C 0%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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