Recipes and Cooking French Omelet 4.0 (4) No matter your skill level, we're here to show you that you can make a classic French omelet. Neat in oval shape with a pale yellow color, you'll be able to impress your guests with this textbook approach to the classic egg dish. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Total Time: 10 mins Servings: 1 Jump to Nutrition Facts Ingredients 3 eggs ¼ teaspoon salt ⅛ teaspoon black pepper 2 tablespoon butter Directions Beat Well In a bowl combine eggs, salt, and pepper. Beat until combined, but not frothy, with a fork until evenly mixed (no white strands) but not foamy. Shake & Stir In an 8-inch nonstick skillet with flared sides melt butter over medium-high. When butter starts to foam, pour in the egg. Shake the pan back and forth with one hand while using a fork to stir constantly with the other. The fork tines yield a small, silky curd. If you're concerned about scratching your skilled, use chopsticks or bamboo skewers. All Set Continue shaking and stirring, scraping around the edges occasionally, until the eggs are set but still slightly moist. At this point you can sprinkle on a little cheese. Roll It Up Tilt the pan by bringing your and palm-side-up under the handle and tilt the pan to about a 45-degree angle. Using a spatula, fold one-third of the omelet onto itself; repeat with the other third. Angle the pan over a plate and flip the omelet so that it lands seam side down. Makes 1 serving. Lower-Cholesterol Omelet: Prepare as above, except substitute 2 egg whites for one of the whole eggs.Nutrition Facts per serving: 216 cal., 17 g total fat (8 g sat. fat), 244mg chol., 559 mg sodium, 1 g carbo., 0 g dietary fiber, 14 g pro. Daily Values: 12% vit. A, 4% calcium, 6% ironExchanges: 1 Very Lean Meat, 1 Medium-Fat Meat, 2 Fat Mushroom Omelet: For filling, in the 8-inch skillet cook 1/3 cup sliced fresh mushrooms in 1 teaspoon butter until tender. Remove from skillet; keep warm. Prepare omelet as at left, adding filling in step 3.Nutrition Facts per serving: 300 cal., 27 g total fat (11 g sat. fat), 466mg chol., 548 mg sodium, 2 g carbo., 0 g dietary fiber, 14 g pro. Daily Values: 25% vit. A, 6% calcium, 11% ironExchanges: 1/2 Vegetable, 2 Medium-Fat Meat, 3 Fat Cheese Omelet: Prepare as at left, except omit salt. In step 3, sprinkle 1/4 cup shredded cheddar, Swiss, or Monterey Jack cheese across center of omelet for filling.Nutrition Facts per serving: 370 cal., 32 g total fat (15 g sat. fat), 485 mg chol., 403 mg sodium, 1 g carbo., 20 g pro. Daily Values: 28% vit. A, 0% vit. C, 26% calcium, 9% ironExchanges: 2 Medium-Fat Meat, 1 High-Fat Meat, 21/2 Fat Denver Omelet: For filling, in the 8-inch skillet cook 2 tablespoons chopped green sweet pepper, 2 tablespoons chopped onion, and 1/8 teaspoon dried basil, crushed, in 2 teaspoons butter until tender. Stir in 1/4 cup finely chopped cooked ham. Remove from skillet; keep warm. Prepare omelet as at left, adding filling in step 3.Nutrition Facts per serving: 394 cal., 33 g total fat (14 g sat. fat), 496mg chol., 1017 mg sodium, 5 g carbo., 19 g pro. Daily Values: 23% vit. A, 29% vit. C, 8% calcium, 13% ironExchanges: .5 Veg., 2.5 Medium-Fat Meat, 4 Fat. Rate it Print Nutrition Facts (per serving) 255 Calories 22g Fat 1g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 1 Calories 255 % Daily Value * Total Fat 22g 28% Saturated Fat 9g 45% Cholesterol 455mg 152% Sodium 518mg 23% Total Carbohydrate 1g 0% Protein 13g Calcium 60.6mg 5% Iron 1.8mg 10% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.