Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1 teaspoon of finely-chopped parsley
- a pinch of sugar
- 4 eggs into a basin
- 1 dessertspoon of finely-chopped ham
- parsley
- pepper
- salt
- nutmeg
Directions
Melt oz. of butter on the pan till it is heated thoroughly but not discoloured ; put 4 eggs into a basin with 1 teaspoon of finely-chopped parsley, 1 dessertspoon of finely-chopped ham (lean and cooked), a very little finely minced eschalot, pepper and salt, a little nutmeg, a pinch of sugar ; also 1 oz. butter broken in small pieces ; mix these ingredients all to- gether with a fork, whip them well till the eggs are light and frothy ; then pour the mixture into the pan containing the hot butter and stir it about with a wooden spoon till it begins to set over a fairly quick fire ; when the eggs begin to set form the omelet into a crescent shape with a knife, and from time to time pass the knife round the omelet and under to keep it from sticking.