3 eggs
Salt
Freshly-ground black pepper
1 tablespoon water
1 teaspoon unsalted butter
1/3 cup shredded Gruyère cheese
1/3 cup spinach leaves - (loosely packed)
2 teaspoon chopped fresh flat-leaf parsley
Directions: one line for each direction. When saved the lines will be numbered.
In a bowl, combine the eggs, salt, pepper and water and beat lightly with a fork until well blended.
In an 8-inch fry pan over medium-high heat, melt the butter, swirling the pan to coat it evenly. Add the eggs and cook, using a wooden or nylon spatula to lift up the cooked eggs around the edges while tilting the pan to let the uncooked eggs flow underneath, until the eggs are fully cooked, 2 to 3 minutes.
Sprinkle the cheese evenly over the omelette. Place the spinach and parsley on one half of the omelette and fold in half. Gently slide the omelette onto a plate and serve immediately.
This recipe yields 1 serving.
Comments: When beating the eggs, try not to beat too much air into them because foamy eggs will interfere with the omelette's texture. Beat just until the eggs are blended and only slightly frothy.
Notes: Recipe from the Williams-Sonoma Kitchen
Nutrition Facts
Servings Per Recipe: 1
Amount Per Serving
Calories: 256
Calories from Fat 67.7%
Total Fat
19g
Cholesterol
646mg
Sodium
211mg
Carbohydrate
1g
Dietary Fiber
0g
Protein
19g
Exchanges: 2 1/2 Lean Meat
Rating: ()
Added On: February 29, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
