Omelet
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | quick-cooking tapioca | 2 tbsp | — | Buy |
| 2 | salt | 0.5 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 3 | pepper | 0.13 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 4 | milk | 0.75 cup | 140 kcal7g protein · 10g carbs · 8g fat · 0g fibre | Buy |
| 5 | butter | 1 tbsp | 108 kcal0g protein · 0g carbs · 12g fat | Buy |
| 6 | egg yolks | 4 piece | 1150 kcal96g protein · 4g carbs · 80g fat · 0g fibre | Buy |
| 7 | egg whites | 4 piece | 1150 kcal96g protein · 4g carbs · 80g fat · 0g fibre | Buy |
| 8 | Cheddar Cheese | 0 g | — | Buy |
Total, all ingredients2548 kcal · 199g protein · 18g carbs · 180g fat · 0g fiber
Per serving637 kcal · 50g protein · 4g carbs · 45g fat · 0g fiber
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Directions
Add tapioca, salt and pepper to milk; cook in double boiler 15 minutes or until tapioca is clear and mixture thickened, stirring frequently.
Add butter.
Allow it to cool; combine with egg yolks, stirring occasionally.
Fold in egg whites.
Set oven for moderate 350°F.
Pour egg mixture into hot buttered frying pan.
Cook over low heat 3 minutes.
Transfer to oven; bake 15 minutes.
Omelet is done when an inserted knife comes out clean.
Cut across at right angles to handle of pan, being careful not to cut all the way through.
Fold carefully from handle to opposite side and serve on hot platter.
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