Folded Butter Omelette with Melted Cheese
Inspired by techniques from America's Test Kitchen and Serious Eats.
This follows the same folded butter omelette method as the chive omelette, with grated cheese scattered over the curds before the covered finish so it melts into the fold. The result is a softer, richer omelette with pockets of melted cheese running through it.
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Method
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Why this label?
28 g protein for 447 kcal = 6.3 g per 100 kcal, so protein gives about 25% 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 147 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
- fine grater
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 447 kcal |
| Protein | 28 g |
| Carbohydrate | 1.5 g |
| of which sugars | 0.7 g |
| of which free sugars | 0 g |
| Fat | 36.2 g |
| of which saturates | 18.1 g |
| Fibre | 0.1 g |
| Salt | 1.8 g |
Protein per 100 kcal
6.3 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
