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Rolled French Omelette
Vegetables

Rolled French Omelette

Well-beaten eggs poured into foaming butter in a small pan, scrambled with a fork while shaking the pan, and rolled up while still soft inside.

⏱ 4 min

👨‍🍳 Method

  1. 1
    Beat the eggs well with the salt and black pepper, until no streaks of white remain.
    Bowl
  2. 2
    Heat the butter in a small nonstick pan over medium-high heat, until it foams and the foam subsides.
    ⚙ Pan-fryingStoveFrying pan
  3. 3
    Pour in the eggs, shake the pan and stir quickly with the back of a fork, until the eggs are almost set but still soft on top.
    Stove
  4. 4
    Roll the omelette into a cylinder and transfer to a plate, seam side down.
    Silicone spatula
    💡Roll it up while the top is still glossy and soft: the heat left inside finishes the cooking, and the omelette stays smooth and pale.
  5. 5
    Serve immediately.
79calories
5 gprotein
0 gcarbs
6 gfat
● protein 25%● carbs 2%● fat 74%

Per serving (41 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (4) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Bowl · Also works: Pot (None)
  • Silicone spatula · Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)

By the steps, as the recipe is built now: another version or addition can change the list.

⚙️ What you can change

  • Possible additions: Cream · Chives

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