In France I would occasionally eat a basic omelet, which was always slightly runny. I would ask for a “well done” omelet and had people look at me like I was crazy; but I just do not like runny eggs. When this egg-only omelette is made I have always considered it just a different version of scrambled eggs. Although, since this is flat, it is easier to slap between two pieces of bread for a quick egg sandwich.
[x] Flexitarian + Omnivore
[x] Vegetarian
[x] Pescatarian
[x] Vegan: use veggie eggs
[x] Gluten free
[x] Weight Maint
[x] Keto Diet
[x] Mediterranean
[O] Lectin Avoidance: eggs
[x] Oxalate Avoidance
[x] Purine Avoidance
Basic French Omelet
The simple French egg omelet with a pinch of parsley (or other green herb)
Print
PinServings: 1
Calories: 187kcal
Equipment
- Metal or glass bowl
- Whisk
- Skillet with rounded edges
- Spatula
Ingredients
- 2 large Eggs Scrambled
- 2 T Olive oil
- Salt and Pepper To taste
- 1 T Parsley Chopped leaves, keep stems for veggie stock
Instructions
- First gather items and prep the work station.
- Whisk eggs in a bowl, well enough to introduce some air into the mixture
- Heat the skillet, then add oil and heat the oil
- Add the eggs and lift and twril the skillet as if making and crepe so that the egg mixture xpands and forms a full moon
- Then when the eggs have cooked to your specifications, flip half of it over to make a half moon
- Serve on a plate with a sprinkle of parsley (or any green herb) on top
Notes
Salmonella is always a risk with raw or undercooked eggs. Here is how to lesson any concern:
- Buy pasteurized products
- Buy refrigerated and keep them in a fridge
- CDC: 160°F as the minimum cooking temperature for eggs
- Do not use cracked or broken eggs, toss
- Or cook everything all the way through
Nutrition
Serving: 1G | Calories: 187kcal | Carbohydrates: 2g | Protein: 15g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 422mg | Sodium: 412mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 995IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 2mg
