Howard Helmer's Omelet
- Total Time
- 0.67 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2large eggs
- 2tablespoons water, soda water or white wine
- ⅛teaspoon sea salt
- Freshly ground pepper to taste
- 1teaspoon olive oil or other vegetable oil
- ½cup filling, grated cheese, for example; asparagus or any other vegetable; ham and cheese, or flaked salmon, cottage cheese and scallions (optional)
Nutritional analysis per serving (1 servings)
450 calories; 36 grams fat; 16 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 28 grams protein; 574 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Break the eggs into a glass measuring cup. Add the water, salt and pepper. Beat together with a fork until combined.
- Step 2
Put the oil in a 10-inch pan with sloping sides, and set over medium-high heat. Heat until the oil starts to sizzle, swirling it around the pan.
- Step 3
Pour in the egg mixture; it should set immediately at the edges. With an inverted pancake turner, carefully push the cooked portions at the edges toward the center so that uncooked portions can reach the hot pan surface. Tilt the pan, and move cooked portions as necessary.
- Step 4
When the top has thickened and very little liquid egg remains visible, spread filling, if desired, along one half. With pancake turner, fold omelet in half or roll. Invert onto a plate with a quick flip of the wrist, or slide from pan onto a plate.
Private Notes