Arugula Meunster Four-Egg Omelet
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 456.3
- Total Fat: 37.2 g
- Cholesterol: 768.3 mg
- Sodium: 421.4 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.8 g
- Protein: 29.5 g
View full nutritional breakdown of Arugula Meunster Four-Egg Omelet calories by ingredient
Introduction
We were trying to get rid of some of the items in the fridge and came We were trying to get rid of some of the items in the fridge and cameNumber of Servings: 1
Ingredients
-
Over 2 oz of baby arugula
4 large eggs
.5 oz of butter
.5oz of canola oil
a slice of meunster cheese
Tips
We added garlic, oregano and black pepper, but you are welcome to throw in some spice or whatever you like!
Directions
** Let me preface this with THIS IS THE 1ST RECIPE I'VE EVER WRITTEN.So be a little forgiving.
Put .5 oz of canola oil in a saucepan on medium heat. Place arugala in pan and heat until wilted. Remove arugula.
Break all four eggs into bowl and whisk with a dash of water and choice of seasonings.
Butter pan with .5 oz of butter.
into the pan, heat until semi-solid. Lay arugula and meunster on top.
When bottom begins to firm, lift the omelet on all sides to allow for the runny egg to fill the bottom of the pan. Allow new egg to firm.
Fold omelet in half only when ready to serve.
Serving Size: makes 2 servings
Number of Servings: 1
Recipe submitted by SparkPeople user MCCORMBC.
Put .5 oz of canola oil in a saucepan on medium heat. Place arugala in pan and heat until wilted. Remove arugula.
Break all four eggs into bowl and whisk with a dash of water and choice of seasonings.
Butter pan with .5 oz of butter.
into the pan, heat until semi-solid. Lay arugula and meunster on top.
When bottom begins to firm, lift the omelet on all sides to allow for the runny egg to fill the bottom of the pan. Allow new egg to firm.
Fold omelet in half only when ready to serve.
Serving Size: makes 2 servings
Number of Servings: 1
Recipe submitted by SparkPeople user MCCORMBC.