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Ale and Cheddar Omelet

"I found this in City Egg, Country Egg. Don't use a dark beer for this recipe; it will overpower the eggs."

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Prep Time: 5m

Cook Time: 10m

   

Servings: 1-2  

 
 
  • 4.0000

I have to admit when I poured the eggs into the remaining ale and watched it start to cook I said to myself - I don't think I'll be making this again. It just wasn't as pretty as my regular omelets BUT then I tasted it and I said Oh yes! I will be.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1/4 cup pale ale (or lager)
  • 3 eggs, beaten
  • 1/4 teaspoon salt, or to taste
  • 1/3 cup sharp Cheddar cheese, grated
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Bring ale to a boil in a nonstick pan over high heat, and cook until reduced by half, about 1 minute. Reduce heat to medium.

Step 2

Season eggs with a little salt and pour into the pan. Cook until bottom is slightly set, rotating pan to spread the eggs.

Step 3

Using a wooden spoon, bring the cooked egg to the center of the pan, letting the raw egg run underneath. Repeat until bottom layers are set and top is moist and creamy.

Step 4

Sprinkle with cheese and fold over.

  Nutritional Facts
 
 
  • Serving Size: 1 (166.2 g)
  • Calories 337.4
  • Total Fat - 22.7 g
  • Saturated Fat - 10 g
  • Cholesterol - 520.1 mg
  • Sodium - 701.4 mg
  • Total Carbohydrate - 2.3 g
  • Dietary Fiber - 0 g
  • Sugars - 0.8 g
  • Protein - 29.3 g
  • Calcium - 440.1 mg
  • Iron - 2.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
1 review

I have to admit when I poured the eggs into the remaining ale and watched it start to cook I said to myself - I don't think I'll be making this again. It just wasn't as pretty as my regular omelets BUT then I tasted it and I said Oh yes! I will be making this again. The ale gives it a lovely mellow flavour. Thanks Chocolatl for a tasty Sunday brunch

 

Review by Bergy