Golden Fold-Over Omelettes
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Omelettes are perfect for families because each member can fill his or her own as desired.
Servings: 4
Ingredients:
Golden Fold-Over Omelettes with Spinach and Smoked Sausage Filling
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| per serving: | - |
| cal | about 285 |
| pro | 20 g |
| total fat | 21 g |
| sat. fat | 10 g |
| carb | 2 g |
| fibre | 0 g |
| sodium | 378 mg |
| % RDI: | - |
| calcium | 29% |
| iron | 9% |
| vit A | 27% |
| folate | 23% |
Suggested Recipes
-
4 tsp (20 mL) butter
8 eggs
1/4 cup (50 mL) water
1/4 tsp (1 mL) each salt and pepper
Filling:
1 cup (250 mL) shredded Swiss cheese
Preparation:
In 8-inch (20 cm) nonstick skillet, melt 1 tsp (5 mL) of the butter over medium heat. In bowl and using fork, beat together 2 of the eggs, 1 tbsp (15 mL) of the water and pinch each of the salt and pepper; pour into skillet. Cook until eggs are almost set, gently lifting edge with spatula to allow uncooked eggs to flow underneath, about 3 minutes.
Filling: Sprinkle half of the omelette with 1/4 cup (50 mL) of the cheese; fold uncovered half over top and cook for 2 minutes. Slide onto plate. Repeat with remaining ingredients to make 4 omelettes.
Filling: Sprinkle half of the omelette with 1/4 cup (50 mL) of the cheese; fold uncovered half over top and cook for 2 minutes. Slide onto plate. Repeat with remaining ingredients to make 4 omelettes.
Additional Information
- Variations
Spinach and Smoked Sausage Omelettes
Filling: Instead of Swiss cheese, use 1-1/3 cups (325 mL) lightly packed shredded fresh baby spinach; 1/2 cup (125 mL) diced smoked sausage; and 2 cloves garlic, minced.
Western Omelettes
Filling: Instead of Swiss cheese, use 1/2 cup (125 mL) diced Black Forest ham or smoked turkey; 1/2 cup (125 mL) finely chopped sweet green pepper; and 2 green onions, chopped.
Tomato and Goat Cheese Omelettes
Filling: Instead of Swiss cheese, use 1 cup (250 mL) diced plum tomatoes; 1/3 cup (75 mL) soft goat cheese; and 2 green onions, thinly sliced.
Egg White Omelettes
Omit eggs and water. Use 12 egg whites.
Filling: Instead of Swiss cheese, use 1 cup (250 mL) shredded light cheese, such as Danbo or Havarti, and 2 tbsp (25 mL) finely chopped fresh herbs (such as parsley, chives, oregano or basil).
For each omelette, use 3 egg whites and cook as directed.
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