H
Harvey Balboner
Guest
Basic Omelet 2 servings
2 tablespoons butter
4 eggs
1 tablespoon heavy cream
1/2 teaspoon seasoned salt
freshly cracked pepper to taste
Melt butter in a nonstick skillet or omelet pan.
Tilt pan to cover well with butter.
Beat eggs with cream, salt, and pepper
Pour into pan to spread eggs to edges of pan.
Cook over a low flame until eggs begin to set.
Loosen eggsfrom sides of pan with a spatula.
Tilt pan again to allow uncooked eggs to run to the sides.
Carefully fold outer edges of omelet into center, should resemble a small cone.
Slide omelet our of pan and serve.
When filling the omelet, spoon mixture onto center of omelet, before folding.
Carbs per serving 1.4
2 tablespoons butter
4 eggs
1 tablespoon heavy cream
1/2 teaspoon seasoned salt
freshly cracked pepper to taste
Melt butter in a nonstick skillet or omelet pan.
Tilt pan to cover well with butter.
Beat eggs with cream, salt, and pepper
Pour into pan to spread eggs to edges of pan.
Cook over a low flame until eggs begin to set.
Loosen eggsfrom sides of pan with a spatula.
Tilt pan again to allow uncooked eggs to run to the sides.
Carefully fold outer edges of omelet into center, should resemble a small cone.
Slide omelet our of pan and serve.
When filling the omelet, spoon mixture onto center of omelet, before folding.
Carbs per serving 1.4