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Omelette With Corn Flour Recipe
|Cornflour||2 Teaspoon (Leveled)|
|Butter||1 Tablespoon (Leveled)|
|Mushrooms||1⁄2 Cup (8 tbs), cooked (For Garnish)|
|Tomatoes||1 (For Garnish)|
|Green peppers||1 (For Garnish)|
Serving size: Complete recipe
Calories 563 Calories from Fat 379
% Daily Value*
Total Fat 43 g65.6%
Saturated Fat 13.1 g65.6%
Trans Fat 0 g
Cholesterol 825.1 mg275%
Sodium 282.4 mg11.8%
Total Carbohydrates 21 g6.9%
Dietary Fiber 4.6 g18.2%
Sugars 9.3 g
Protein 28 g55.7%
Vitamin A 55.1% Vitamin C 229%
Calcium 13.2% Iron 25.5%
*Based on a 2000 Calorie diet
Beat eggs into this.
Heat oil in omelette pan and pour in eggs and cornflour mixture.
After a few seconds of cooking, reduce heat and loosen omelette around edges of pan with a fork or palette knife so that uncooked mixture has a chance to cook.
Continue shaking pan occasionally, until surface of omelette is just creamy.
When omelette is cooked, dot with butter, fold in three and serve immediately.
Garnish with cooked mushrooms, tomatoes and green peppers.