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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil over medium heat. | 2. Saute the bacon until lightly browned; set aside. | 3. Whisk the eggs with chives, milk and a few pinches of salt & pepper to taste. Note: You can substitute water for the milk. | 4. Melt the butter in an 8" skillet over medium high heat. When the butter has stopped foaming swirl it to coat the bootom of the pan and add the egg mixture. Lightly scramble the eggs using small circular motions. You may use the back of a fork, keeping it flat on the bottom of the pan. As the egg mixture firms, hold some back from the side of the pan and tilt the pan to spread the eggs over the bottom. | 5. Scatter the Gruyère over the omelett being sure to leave a margin around the edges and add the bacon. Lift 1/3 of the omelett and fold it over the center using a spatuala. Tilt the pan toward the plat2 so that 1/3 of the omelette hangs over the edge. | 6. Invert the pan, using the spatula for support so that it flips neatly over onto itself out of the pan onto the plate. | 7. Garnish with more chives and serve immeadiately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	teaspoon		19.89	0.0	0.0	2.25
canadian bacon	1	slice	cut	31.35	0.3819	5.7883	0.7467
egg	2			143.0	0.72	12.56	9.51
chive	1	tablespoon	chopped	0.9	0.1305	0.0981	0.0219
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905
butter	2	teaspoons	unsalted	57.0	2.6189999999999998	1.781	4.8
gruyere	3	tablespoons	grated	102.2175	0.0891	7.377999999999999	8.0042
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.