* Exported from MasterCook *
FRENCH OMELETTE
Recipe By :
Serving Size : 2 Preparation Time :0:20
Categories : 0-5G Low Carb Egg Omellete
Amount Measure Ingredient -- Preparation Method
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4 eggs
1 tbsp cold water
1 tsp salt
freshly ground black pepper
2 3/4 oz butter -- 80gr
Break eggs into a basin and beat thoroughly with a fork. Add water, salt and pepper and mix together.
Heat omelette pan over medium heat and add butter. When butter is sizzling, pour in egg mixture. After about 1 5 seconds
gently stir twice round the pan with the back of a fork.
Leave to set again for a few seconds. then, using a palette knife, loosen omelette from one side and fold about a third
over then loosen and fold a third over from the other side.
Turn pan over and slip omelette onto a warm plate and serve at once.
An omelette pan should be heavy-based and have rounded edges. An 8-inch 200mm diameter pan will hold four eggs, sufficient
for breakfast for two. If possible the pan should be kept for omelettes (and pancakes) only and not washed with soap but
merely wiped out with some absorbent kitchen paper or a clean cloth.
Variation: Tomato omelette: Cut 2 medium size tomatoes into 1/4inch slices. Saut6 lightly in 1 oz butter and sprinkle with salt and pepper. Place across centre of omelette as it is just cooked, then fold over as for basic omelette. Serve sprinkled with finely chopped parsley.
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Per Serving (excluding unknown items): 411 Calories; 40g Fat (88.0% calories from fat); 11g Protein; 1g Carbohydrate; 0g Dietary Fiber; 459mg Cholesterol; 1499mg Sodium. Exchanges: 1 1/2 Lean Meat; 7 Fat.
NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0
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