- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 360
- Total Fat
- 28 g
- Saturated Fat
- 12 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 20 g
- Cholesterol
- 600 mg
- Sodium
- 427 mg
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 360
- Total Fat
- 28 g
- Saturated Fat
- 12 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 20 g
- Cholesterol
- 600 mg
- Sodium
- 427 mg
Ingredients
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Directions
- Whisk together the eggs, pancake batter, salt and pepper in a bowl. Melt the butter in a medium nonstick pan over low heat. Add the eggs and cook, stirring with a rubber spatula, until the eggs are mostly set, 3 to 4 minutes. Flip the omelet over itself and remove to a dish. Serve immediately.
