Quick Folded Omelette
Our best recipe for a quick, protein-packed omelette, plus you can watch us make this easy recipe below!
Servings: 1
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 396 |
| pro | 26 g |
| total fat | 30 g |
| sat. fat | 14 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 603 mg |
| sodium | 291 mg |
| % RDI: | - |
| calcium | 27% |
| iron | 14% |
| vit A | 37% |
| vit C | 8% |
| folate | 36% |
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3 eggs
1 tbsp (15 mL) water
Pinch each salt and pepper
2 tsp (10 mL) butter
Filling:
1/4 cup (50 mL) shredded Swiss cheese
Half chopped small tomato
Chopped fresh chives
Preparation:
In bowl, whisk together eggs, water, salt and pepper. With fork, stir just until blended but not frothy. In 8-inch (20 cm) skillet, melt butter over medium-high heat until foaming, tilting pan to coat bottom and side. When foam starts to subside and butter just begins to darken, pour in egg mixture, shaking pan back and forth while using underside of fork to stir eggs in circular motion for 10 seconds.
Cook, shaking pan occasionally and using spatula to push cooked egg to centre and allow uncooked eggs to flow underneath (tipping pan in necessary), for about 1 minute longer or until underside is set but top is still slightly runny. Sprinkle with cheese, tomatoes and chives. Fold and serve. Makes 1 serving.
Variation: Instead of the Swiss cheese, tomatoes and chives, you can easily substitute your favourite fillings.
Click below to see how The Canadian Living Test Kitchen cooks and folds a perfect omelette:
Cook, shaking pan occasionally and using spatula to push cooked egg to centre and allow uncooked eggs to flow underneath (tipping pan in necessary), for about 1 minute longer or until underside is set but top is still slightly runny. Sprinkle with cheese, tomatoes and chives. Fold and serve. Makes 1 serving.
Variation: Instead of the Swiss cheese, tomatoes and chives, you can easily substitute your favourite fillings.
Click below to see how The Canadian Living Test Kitchen cooks and folds a perfect omelette:
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