within reach Italian Omelet

Im calling this an Italian omelet for a couple reasons. First, I used olive oil instead of butter and, second, I cooked the eggs sharply in a hot pan, letting them reach a little golden-brown. The conventional French omelets are thicker and cooked much more gently.

The ingredient of within reach Italian Omelet

1. 2 tablespoons olive oil
2. 3 eggs, beaten
3. 1 tablespoon crumbled goat cheese, or to taste
4. 2 teaspoons chopped chives, divided, or to taste
5. sea salt and sports ground black pepper to taste

The instruction how to make within reach Italian Omelet

1. Heat olive oil in a large skillet higher than medium heat, swirling oil to coat the skillet. Pour eggs into hot skillet; eggs will bubble and solution immediately.
2. Lift cooked edges of the omelet similar to a rubber spatula and point of view the skillet so that the uncooked egg runs underneath the lifted edge. Continue cooking, lifting edges and tilting the skillet, until omelet is roughly completely set, 1 to 2 minutes tote up combine cooking time; sever from heat. move ahead out any runny egg evenly as regards the height of the omelet later a rubber spatula.
3. Sprinkle goat cheese, 1 1/2 teaspoons chives, sea salt, and black pepper on top of higher than omelet. Gently lift one edge and fold 1/3 of the omelet into the center over the cheese and chives. Fold the opposite 1/3 of the omelet into the center. Slide omelet to the edge of the skillet and flip, folded side down, onto a plate. Top past permanent chives.

Nutritions of within reach Italian Omelet

calories: 479.5 calories
carbohydrateContent: 1.4 g
cholesterolContent: 563.6 mg
fatContent: 44 g
fiberContent:
proteinContent: 20.5 g
saturatedFatContent: 9.8 g
servingSize:
sodiumContent: 567 mg
sugarContent: 1.4 g
transFatContent:
unsaturatedFatContent: