Folded Butter Omelette with Fresh Herbs
Inspired by techniques from Serious Eats and NYT Cooking.
This follows the same folded butter omelette method as the chive omelette, with a mix of finely chopped parsley, chives, tarragon and chervil beaten into the eggs and scattered over the finished fold. The fresh herbs give a lighter, more fragrant take on the chive omelette.
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Method
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Why this label?
19.2 g protein for 325 kcal = 5.9 g per 100 kcal, so protein gives about 24% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Sugar-free: 0.5 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 122 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium bowl
- fork
- 20 cm non-stick frying pan with a lid
- heatproof silicone spatula
- warm plate
- chopping board and knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 325 kcal |
| Protein | 19.2 g |
| Carbohydrate | 1.7 g |
| of which sugars | 0.6 g |
| of which free sugars | 0 g |
| Fat | 26.5 g |
| of which saturates | 12.4 g |
| Fibre | 0.2 g |
| Salt | 1.27 g |
Protein per 100 kcal
5.9 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
