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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 68
% Daily Value**
Total Fat 6g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 112mg
Sodium 110mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 3g
Vitamin A  3%Vitamin C  0%
Calcium  1%Iron  3%
Potassium  1%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Recipe Tags: Omelet Recipes

Date Added: November 06, 2019


1 Tablespoon Olive Oil extra
2 Eggs Large Hard Cooked, **
1/8 Teaspoon Salt optional
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1. Heat the broiler.

2. In a small bowl, using a fork, lightly beat the eggs, salt and pepper.

3. In an 8-inch nonstick, oven-proof skillet, heat the oil over a medium-high flame until hot (a drop of water will sizzle).

4. Swirl the pan to coat the bottom and sides in hot oil.

5. Pour in the egg mixture. Let it cook about 30 seconds.

6. The edges will puff and bubble slightly and just begin to set.

7. Hold the skillet handle with one hand, a wooden spoon with the other.

8. Make "figure eights" with the spoon, starting at twelve o'clock, then three o'clock, etc.

9. , pushing the cooked edges toward the center and letting the uncooked egg run to the sides.

10. Keep the eggs moving until the bottom is set and the top is slightly moist.

11. Place the skillet under the broiler 30 seconds to 1 minute, until the eggs are puffed and cooked to your liking.

12. Slide half the omelet onto a plate and invert the pan to fold over for the remaining half.

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Dietary Notes:
This recipe is very low-sodium with 109.75mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Olive Oil allergies.
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