Ale and Cheddar Omelet

5m
Prep Time
10m
Cook Time
15m
Ready In

Recipe: #1239

October 24, 2011



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

Original is 1-2 serving

Nutritional

  • 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

Step by Step Method

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.

Tips


No special items needed.

1 Reviews

Bergy

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

4.0

review by:
(8 Jul 2012)

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