In 'The America's Test Kitchen Healthy Family Cookbook
My Private Note
Units: US | Metric
- 1**Recommend using 1 whole egg and 1/2 cup store-bought egg whites, to avoid wasting yolks.
- 2Whisk the egg whites, egg yolk, salt, and pepper together in a bowl.
- 3Heat 1 teaspoon of the oil in an 8-inch nonstick skillet over medium heat until shimmering.
- 4Add half of the eggs and stir gently until they just begin to set, 5-10 seconds.
- 5Gently pull the cooked eggs back from one edge of the skillet and tilt the pan, allowing any uncooked egg to run to the cleared edge of the skillet.
- 6Repeat this process until the egg on top is mostly set but still moist, 1-2 minutes.
- 7Remove the pan from the heat, sprinkle with half of the Parmesan cheese, and let it melt partially, about 10 seconds.
- 8Carefully slide half of the omelet onto a plate and , with a firm grip, tilt the skillet slightly to that the remaining half of the omelet folds over the filling in a half-moon shape and serve.
- 9Wipe out the skillet with paper towels and repeat with the remaining oil, egg mixture, and Parmesan.
- 10160 calories, 10 g fat, 4 g carb, 12 g protein.
- 11**I prefer cheddar cheese on omelet and is what I use.
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Nutritional Facts for Everyday Cheese Omelets
Serving Size: 1 (148 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 146.9
- Calories from Fat 69
- Total Fat 7.7 g
- Saturated Fat 1.5 g
- Cholesterol 94.4 mg
- Sodium 406.8 mg
- Total Carbohydrate 1.4 g
- Dietary Fiber 0.0 g
- Sugars 1.0 g
- Protein 16.7 g