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Yogurt Cheese Omelette Recipe
|Green onion||1 , finely chopped|
|Eggs||2 , lightly beaten|
|Diced canned green chilies||1 Tablespoon|
|Yogurt cheese||3 Tablespoon|
|Curry powder||1 Dash|
|Ground cumin||1 Dash|
Serving size: Complete recipe
Calories 386 Calories from Fat 284
% Daily Value*
Total Fat 32 g48.9%
Saturated Fat 15.6 g77.9%
Trans Fat 0 g
Cholesterol 487 mg
Sodium 789 mg32.9%
Total Carbohydrates 3 g0.8%
Dietary Fiber 0.81 g3.2%
Sugars 1.1 g
Protein 26 g51.6%
Vitamin A 27.3% Vitamin C 17.7%
Calcium 7.3% Iron 13.5%
*Based on a 2000 Calorie diet
Add onion and cook, stirring, for 1 minute.
Pour in eggs and sprinkle evenly with chiles; season to taste with salt and pepper.
Cook omelet, gently lifting cooked portion to let uncooked egg flow underneath.
When top of omelet is softly set but still moist and creamy, spoon yogurt cheese in a strip down center in line with pan handle.
Sprinkle with curry powder and cumin.
To fold, tilt pan over a warm serving plate.
With a spatula, fold top third of omelet over filling, then slide opposite third of omelet onto plate.
Quickly flip pan so omelet folds onto itself on plate.