* Exported from MasterCook *

FRENCH ROLLED OMELET

Recipe By :Triple Creek Bed & Breakfast
Serving Size : 1 Preparation Time :0:15
Categories : 0-5G Low Carb Egg Omellete


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Single Serve
1 egg
1 Dash salt
1 drop Tabasco sauce
1 1/2 tsp butter

Prepare yur choice filling and set aside until needed.
Break egg/eggs into a small bowl. Add water, salt and Tabasco.
Beat with a table fork until whites and yolks are just blended
About 50 strokes or 20 seconds. Eggs should not foam.
Put butter into a well seasoned omelet pan or skillet.
Place pan over moderately high heat.
Rotate pan to distribute butter.
When butter has stopped foaming, but before it has browned, pour eggs into pan.
Allow eggs to set for a few seconds before starting to stir them.
Make circular movements around the bottom of the pan with the flat side of a table fork, lifting the cooked egg up as you stir.
When omelet has set on the bottom, tilt the pan and lift the edge of the omelet to allow any uncooked egg on top to flow under cooked portion.
Shake pan vigorously to loosen omelet and prevent it from sticking.
Smooth the top of the omelet with the fork.
Cook a few seconds more.
An omelet should be only slightly brown on the outside and still creamy, but not liquid on the inside.
Spread about 2 Tbsps filling along the center of the omelet. Fold omelet into thirds by turning the edge opposite the handle onto the center, covering the filling.









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Per Serving (excluding unknown items): 116 Calories; 10g Fat (78.9% calories from fat); 6g Protein; 1g Carbohydrate; 0g Dietary Fiber; 203mg Cholesterol; 381mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 1 1/2 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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