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Omelette Lorraine

Serves 1

Recipe by Howard Helmer

Ingredients:
3 x Grade 7 eggs
3 Tbsp dry white wine
1 tsp sugar
1/4 cup grated Tasty cheese
1/4 cup cooked and diced ham or bacon
3 Tbsp chopped Mushrooms
1 Tbsp butter, margarine or oil
2 Tbsp spicy honey mustard or sour cream
Fresh herbs for garnish

Method:
Beat together eggs and dry white wine until blended.

In a coated omelette pan, melt butter, oil or margrine until it sizzles but doesn’t brown or smoke.

Pour in egg mixture. Mixture should set immediately at edges.

With an inverted spatula, quickly begin to tilt the pan and draw the edges of the mixture into the middle gently with the back of a spatula allowing the runny mixture to fill the hole. Do this around the pan until the egg doesn’t flow and covers the whole bottom of the pan like a big pancake, but is still wet on top (should take about 20 seconds). (Don’t cook it until it’s dry! The moist egg will cook when the omelette is folded).

Fill the omelette with the cheese, ham or bacon and mushrooms. (Put filling on the left side if you’re right handed and the right side if you’re a lefty.) Slide the spatula all the way under the unfilled side of the omelette and fold it in half.

Setting aside the spatula. And holding the pan in your right hand and a plate in your left hand, tip the pan so the omelette falls gently upside down onto the plate (left handed people use opposite hands).
This should take only 60 to 90 seconds.

Serve with a dollop of the spicy honey mustard or sour cream and garnish with fresh herbs.

Nutrition Per Serve Energy (KJ) 2913 Protein 33g Carbohydrate 5g Fat - Total 57g - Saturated 29g Sodium 984mg