The Break-Fast Omelet

From CRSWiki

By Joe C.

Ingredients & Amounts

3 Jumbo or 4 Large (183 g) Eggs

1 Tbsp (1.3 g) Dried Parsley Flakes (look for me on the spice rack!)

1 oz (28.4 g) Cheddar Cheese - Slice into small pieces

1 oz (28.4 g) Mozzarella Cheese (part skim milk, low moisture) - Slice into small pieces

~1 Slice (21 g) Onions, raw - Slice into small pieces

4 Sliced (24 g) Mushrooms, raw - Slice into small pieces

~1 Cluster (22 g) Broccoli Flower Cluster, raw - Slice into small pieces

2 Tbsp (28.4 g) Water or Milk (can use less if needed)

Instructions & Comments

Microwave Omelet Pan Method

1. Beat together eggs, parsley flakes (optional or add later), and water/milk. Pour half of beaten mixture into each half of pan. Cook in microwave on medium heat for 2-3 minutes (try lower time first). Result should be partially set eggs.

2. Remove pan and stir set eggs towards the middle of each compartment so that unset liquid moves to edges.

3. Place the toppings (cheese, vegetables, whatever) on each half of the omelet pan. If it doesn't look like too many toppings, go back to the chopping board and get more toppings!

4. Continue to cook in microwave on medium heat until the eggs are fully set (maybe 2 to 4 minutes).

5. Flip the omelet pan (you are a master chef), then open pan and slide onto plate to serve.

Note: Not everyone likes this method. See here for a negative review. The method works well for myself. I paid less than $2 for the pan at Wal-Mart, the naysayer reviewer got hosed at $4.99.

Note 2: Please read discussion page clicking on tab at the top of this page. Bob Cavanaugh, Nov 17, 2007

Nutrition Facts

Servings Per Recipe 1
Calories (kcal)	496
Carbohydrates	8 g
Protein	36 g
Fat	35 g
Vitamin A	2700 IU
Vitamin C	24 mg
Vitamin E	3 mg
Calcium	520 mg
Magnesium	45 mg
Omega-3 PUFAs	0.4 g
Omega-6 PUFAs	4 g
Fiber	1.1 g