Three-Egg Omelet
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Three-Egg Omelet
  Breakfast    Eggs  
Last updated 6/12/2012 12:51:28 AM. Recipe ID 13068. Report a problem with this recipe.
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      Title: Three-egg omelet
 Categories: Breakfast, Eggs
      Yield: 1 Serving
 
      1 tb Butter or margarine
      3    Eggs, lightly beaten
           Salt to taste
           Freshly ground pepper to
           -taste

MMMMM--------------------FILLING SUGGESTIONS-------------------------
           Shredded cheese
           Chopped ham
           Shredded crabmeat
           Cooked small shrimp
           Shredded cooked chicken
           Cooked chopped bell pepper
           Cooked sliced mushrooms
           Chopped tomatoes
           Cook chopped onion
           Cooked chopped asparagus,
           -broccoli or other vegetable
           Avacado slices
 
  This omelet can be served plain or filled with one or more of the
  suggested fillings.
  
  1. Melt butter in 10" skillet over medium heat.
  
  2. Add eggs, lift cooked edges with spatula to allow uncooked eggs to
  flow under cooked portion. Season with salt and pepper. Shake pan to
  loosen omelet. Cook until set. Place desired fillings on 1/2 of
  omelet. Fold in half. Turn out onto plate.
 




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Recipe ID 13068 (Apr 03, 2005)

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