Recipe courtesy of Michael Voltaggio
Recipe courtesy of Michael Voltaggio
Watch how to make this recipe.
Crêpe Omelettes
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- Level: Easy
- Total: 10 min
- Active: 5 min
- Yield: 2 to 3 omelettes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 167
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 269 mg
- Sodium
- 177 mg
This omelette idea came from me making eggs in different styles to keep breakfast fun and nutritious for our daughter. Here I use a technique similar to crêpe making; the beaten eggs are poured into a small skillet and swirled to make individual servings quickly. Then I looked at this and thought, why don’t I use this idea at work? Sometimes the best ideas come when you least expect them.
- Level: Easy
- Total: 10 min
- Active: 5 min
- Yield: 2 to 3 omelettes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 167
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 269 mg
- Sodium
- 177 mg
Ingredients
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Directions
- Whisk the eggs, yolk and cream together but do not incorporate air. Allow to rest for 5 minutes. Season with salt or desired seasoning.
- Heat a large nonstick skillet (12 to 14 inches) over low heat. Spray the pan with olive oil nonstick spray. Ladle enough of the egg mixture into the skillet and swirl the pan to coat it with the egg in a thin layer. Cover with a lid and cook like a crêpe until it sets, about 2 minutes. Add the desired filling and fold like an omelette or remove from the pan and cool to cut into desired shapes. Repeat with the remaining egg mixture.
