Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
232
Calories
7g
Protein
22g
Fat
1g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- a handful of parsley in butter
- 2 table- spoons cream
- six eggs separately until very stifif
Directions
1
SHce a few shallots, mushrooms, and a handful of parsley in butter or olive oil. Mix the omelet with the herbs and 2 table- spoons cream, and fr}' as usual.
2
OMELETTE SOUFFLfiE.
3
Beat the whites and yolks of six eggs separately until very stifif ; sweeten and flavor the yolks, mix them together and beat again a long time. Bake in a very hot oven until it rises very light and browns nicely. Serve immediately with sauce.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive