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."
Original is 1-2 serving
Ingredients
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.