Recipe courtesy of Stephanie Izard
Recipe courtesy of Stephanie Izard
Watch how to make this recipe.
Little Goat Omelette
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- Level: Easy
- Total: 5 min
- Active: 2 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 109
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 155 mg
- Sodium
- 301 mg
One of my favorite ways to eat eggs is a French-style omelette. By making it on a griddle, you get a paper-thin folded omelette that's absolutely beautiful.
- Level: Easy
- Total: 5 min
- Active: 2 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 109
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 155 mg
- Sodium
- 301 mg
Ingredients
Directions
- Whisk together eggs and soy sauce in a mixing bowl. Chop the pickle and tomatoes so they'll be ready as soon as you pour the eggs onto the skillet. Chop parsley and oregano and set aside.
- Melt butter in the skillet over medium heat, then pour the eggs on in a thin layer. At the top of the omelette, add the cream cheese, followed by the pickles.
- When the eggs are just set, after about 30 seconds, use a spatula to fold the eggs onto themselves, starting at the top. Transfer to a plate, garnish with tomatoes and herbs, and serve.
