Ingredients for French Omelet
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How to Make French Omelet
- Whisk together eggs, water, salt, and pepper in a bowl until light and frothy.
- In a 20-30cm nonstick frying pan, melt 3/4 of the butter (¾ tbsp) with ½ of the olive oil (½ tsp) over medium heat. The oil helps prevent sticking.
- Add mushrooms and onion to the pan and cook until softened and lightly browned, about 3-5 minutes.
- Remove the mushroom and onion mixture from the pan and set aside.
- In the same pan, melt the remaining ¼ of the butter (¼ tbsp) with another dash of olive oil (¼ tsp).
- Pour the whisked egg mixture into the hot pan and let it cook undisturbed until the edges begin to set.
- Using a spatula, gently push the cooked edges towards the center, tilting the pan to allow uncooked egg to flow underneath.
- Sprinkle the cooked bacon, mushrooms, and onions evenly over one half of the omelet.
- Top with grated cheese.
- Once the omelet is mostly set but still slightly wet on top, use a spatula to gently lift one side of the omelet and fold it over the filling.
- Continue to cook for another minute, or until the cheese is melted and the omelet is cooked through.
- Carefully slide the omelet onto a plate and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
28g
Fat
198g
Carbs
5g
