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Puffy Cheddar Omelette Recipe
|Eggs||4 Small, separated|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Cheddar cheese||1⁄2 Cup (8 tbs), grated|
|Fresh minced parsley||1 Tablespoon|
Calories 573 Calories from Fat 487
% Daily Value*
Total Fat 55 g83.9%
Saturated Fat 16.5 g82.4%
Trans Fat 0 g
Cholesterol 401.8 mg133.9%
Sodium 506.8 mg21.1%
Total Carbohydrates 2 g0.5%
Dietary Fiber 0.25 g0.99%
Sugars 0.8 g
Protein 19 g37.8%
Vitamin A 31.1% Vitamin C 16.6%
Calcium 31.4% Iron 11.7%
*Based on a 2000 Calorie diet
Beat egg yolks with mayonnaise and 2 tablespoons water in separate bowl.
Place butter in 9-inch microproof pie plate.
Cook on HI, 30 seconds, or until butter melts.
Tilt pie plate to coat evenly with butter.
Pour egg mixture into pie plate.
Cook on 60, 6 to 8 minutes.
Rotate dish if eggs seem to be rising unevenly.
When eggs are set but still moist, sprinkle with cheese.
Cook on 60, 1 minute, or until cheese melts.
Fold omelet in half and slide onto serving plate.
Sprinkle with parsley.