Belly Full · by Amy Flanigan★ 5.0 (5)
How to Make an Omelette
NUTRITION · PER SERVING7M COOK
CAL 15%·PRO 32%
CARBS 2G2% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 26G76% OF CAL
13G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A basic technique for making a fluffy omelette with cheese and fresh herbs. Versatile and quick, perfect for any meal and customizable with leftovers.
mainamericanegg disheggs🍳 skilletgluten freevegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 2 large eggs
- 1 tablespoon unsalted butter
- 2 tablespoons freshly grated cheddar cheese (not pre-shredded packaged)
- 1 tablespoon diced fresh parsley
- 1 tablespoon diced scallions
At a glance
PER SERVING · TIME 7M
CAL 15%·PRO 32%
CARBS 2G2% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 26G76% OF CAL
13G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 5m
- Sodium
- 220mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 179mg
- Calcium
- 153mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 220MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.