French · Breakfast
Rolled Herb Omelet (Low-Chol)
French rolled omelet built mostly from egg whites with minimal whole egg, folded around fresh chives, tarragon and parsley, and finished with a small amount of butter. Cooked gently in a nonstick pan to stay pale, tender and soft-set, then rolled into a neat log.
$2
6 minsPrep
5 minsCook
11 minsTotal
EasyLevel
Nutrition per serving
211Calories
27.8gProtein
11.1gFat
1.4gCarbs
0.4gSugar
0.3gFiber
440mgSodium
74mgChol
4.3gSat Fat
440mgPotassium
75mgCalcium
1.8mgIron
1.2mcgVitamin B12
7mgVitamin C
low-calorie
vegetarian
low-carb
low-cholesterol
low-chol
Instructions
1
Prep
Whisk together egg whites, whole egg, chives, tarragon, parsley, salt and pepper in a bowl until frothy.
2
Melt
Heat butter in a small nonstick skillet over medium-low heat for 20 seconds until foaming, then swirl to coat the base.
3
Cook
Pour egg mixture into skillet and cook over medium-low heat for 3 minutes, gently pushing set edges toward centre, until top is barely runny and underside is pale gold.
4
Plate
Fold omelet in thirds, roll into a log using spatula, cook 30 seconds until no wet egg appears, then slide seam-side down onto plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz160g, about 5-6 whites egg white
- 22 large eggs
- 2 tbsp2 tbsp chives
- 2 tsp2 tsp tarragon
- 2 tsp2 tsp parsley
- 1 1/2 tsp1 1/2 tsp butter
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
