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French Omelet
Ingredients
-
2
eggs
-
1
tablespoon water
-
1/8
teaspoon salt
-
dash pepper
-
Nonstick cooking spray
Directions
1. In a bowl combine eggs, water, salt, and pepper. Using a fork, beat until combined but not frothy. Coat an unheated 8 - or 10-inch nonstick skillet with flared sides with cooking spray.
2. Add egg mixture to skillet; cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting eggs so uncooked portion flows underneath. When eggs are set but still shiny, remove from heat. Fold omelet in half. Transfer to a warm plate. Makes 1 serving.
3. Nutrition facts are based on the plain omelet.
From the Test Kitchen
- Variation Low-Fat Omelet:Prepare as above, except use 1 whole egg and 2 egg whites.
- Variation Mushroom Omelet:Prepare as above, except, for filling, cook 1/3 cup sliced fresh mushrooms in 1 tablespoon margarine or butter until tender. When eggs are set but still shiny, spoon filling across center of omelet. Fold sides of omelet over cooked mushrooms.
- Variation Cheese Omelet:Prepare as above, except omit salt. When eggs are set but still shiny, sprinkle 1/4 cup shredded cheddar, Swiss, or Monterey Jack cheese across center of omelet. Fold sides of omelet over cheese.
- Variation Fruit Omelet:Prepare as above, except omit pepper, and when eggs are set but still shiny, spread 2 tablespoons dairy sour cream or yogurt across center of omelet. Fold sides of omelet over sour cream. To serve, top with 1/4 cup halved strawberries; sliced, peeled peaches; or blueberries. Sprinkle with 1 tablespoon brown sugar.
Nutrition Facts
(French Omelet)
- Servings Per Recipe 1,
- Calories 152,
- Protein (gm) 13,
- Carbohydrate (gm) 1,
- Fat, total (gm) 11,
- Cholesterol (mg) 426,
- Saturated fat (gm) 3,
- Vitamin A (RE) 196,
- Vitamin C (mg) 2,
- Sodium (mg) 393,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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