Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 eggs
- 2 tablespoons water
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon butter
- ½ cup fresh blueberries
Directions
Mix eggs, water, salt and pepper with fork.
Heat butter in omelet pan over medium high heat until just hot enough to sizzle a drop of water.
Pour in egg mixture.
Mixture should set at edges at once.
With pancake turner turn over and carefully push cooked portions at edges toward center.
Tilt pan as necessary so uncooked eggs can flow.
Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely.
While top is still moist and creamy looking fill with warm blueberries.
With pancake turner fold in half or roll turning out onto plate with a quick flip of the wrist.
Category:Cathy's Recipes
Category:Omelet Recipes
Category:Blueberry Recipes