Jelly Omelet Recipe - Cooking Index
Jelly Omelet Recipe - Cooking Index
| 2 cups | 396g / 13oz | Eggs (large) |
| 1 | Salt | |
| 1 tablespoon | 15ml | Margarine or butter |
| 1 tablespoon | 15ml | Jelly or jam - (to 2) |
| = (any flavor) | ||
| Utensils You Will Need | ||
| A small bowl | ||
| A fork | ||
| An 8-inch skillet | ||
| A small sharp knife | ||
| Measuring spoons | ||
| A plate |
Beat eggs and salt in small with fork.
Melt margarine or butter in skillet or omelet pan over medium-high heat, then tilt skillet so the inside of skillet is coated. Pour eggs into skillet Tilt the skillet to spread out the eggs. When edges of the omelet become firm, pull the edges gently toward the center with a fork. Tilt the skillet to let the uncooked eggs run to the edge to cook. When the omelet is set, spoon jelly or jam on top.
Adult help: Loosen the edges of the omelet with a fork or spatula. Hold the handle of the skillet upward, fold omelet over, and roll it onto a plate.
This recipe yields 1 serving.
Per Serving: 295 calories (190 calories from fat); 13g protein; 21g fat (5g saturated); l3g carbohydrate (0g dietary fiber); 430mg cholesterol; 530mg sodium.
To Microwave: Follow step 1 above to beat eggs and salt. Put margarine in microwavable pie plate, 9 by 1 1/4 inches. Put the pie plate on a microwavable dinner plate turned upside down in the microwave. Microwave uncovered on high (100%) 30 seconds or until margarine is melted. Tilt the pie plate so the margarine covers the inside.
Pour beaten eggs into pie plate, then cover with waxed paper. (Put waxed paper on pie plate so it curls down instead of up. It will stay on better.)
Microwave on high (100%) 1 minute. Pull outer edge of of omelet to center with fork and gently shake pie plate to spread eggs evenly. Recover and microwave on high (100%) 1 to 1 1/2 minutes longer or until center is set but stifi moist. Finish recipe starting at step 5 above.
Source:
Cookbook Digest, May/Jun, 1996
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