Three-Egg Omelet
Yield
1 servingPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
or margarine |
|
| 3 | large |
eggs
lightly beaten |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
or margarine |
|
| 3 | large |
eggs
lightly beaten |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
ground |
*
|
Directions
This omelet can be served plain or filled with one or more of the suggested fillings.
- Melt butter in 10" skillet over medium heat.
- Add eggs, lift cooked edges with spatula to allow uncooked eggs to flow under cooked portion. Season with salt and pepper. Shake pan to loosen omelet. Cook until set. Place desired fillings on ½ of omelet. Fold in half. Turn out onto plate.
