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Fresh Herb Omelette Recipe
|Chopped spinach||1 Cup (16 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Dill weed||2 Tablespoon, snipped|
|Snipped chives||2 Tablespoon|
|Snipped basil||2 Tablespoon|
|Minced radishes||1⁄4 Cup (4 tbs)|
|Minced onion||2 Tablespoon|
|Eggs||6 , beaten|
Serving size: Complete recipe
Calories 695 Calories from Fat 286
% Daily Value*
Total Fat 32 g49%
Saturated Fat 9.5 g47.4%
Trans Fat 0 g
Cholesterol 1268.9 mg
Sodium 547.9 mg22.8%
Total Carbohydrates 56 g18.5%
Dietary Fiber 7.6 g30.6%
Sugars 4.4 g
Protein 48 g95.3%
Vitamin A 222.5% Vitamin C 129.8%
Calcium 85% Iron 132.1%
*Based on a 2000 Calorie diet
Combine eggs and water, and add to greens mixture.
Heat a cast iron skillet or omelet pan to medium-high heat.
Add just enough oil to pan to coat the bottom.
Pour in omelet mixture, pushing cooked edges of omelet toward center of the pan with a metal spatula, and tipping the pan so the liquid will run to the outside rim and cook.
When the omelet is almost set and the bottom is a golden brown color, lift up one side and fold it over the other side.