Omelet Lorraine

Omelet Lorraine

Eggs are a proven wonder food, with at least 18 different vitamins and minerals, providing the richest form of protein of all food sources and carrying the Heart Foundation Tick. It?s a myth that eggs increase blood cholesterol levels and contain high levels of fat. Recent studies have shown that dietary cholesterol (found in eggs) is not the principal factor affecting the level of cholesterol in the blood. What?s more, eggs only contain 5g of fat 3.5g of these are healthy, unsaturated fats that are not linked to blood cholesterol or heart disease.

Eggs are packed full with goodness and all the following nutritional benefits:
Protein:
Omega-3 Fats
Iodine and Selenium
Vitamin E
Folate
Vitamin A
Lutein and Zeaxanthin
Eggs are a nutrient-dense food that continue to play an important role in a healthy and balanced diet ? confirming eggs as nature?s true convenience food!

Howard Helmer, the world?s fastest omelette maker, Howard can whip up one omelette in less than 40 seconds and a staggering 427 two-egg omelettes in 30 minutes. In addition to this, Howard has also broken the Guinness World Record for omelette flipping. For the past 30 years Howard has flown around the world demonstrating how easy it is to transform a nutritious egg into a healthy omelette meal.



Ingredients

3 eggs
3 Tablespoons Chardonnay
-cup shredded Gruyere or Swiss Cheese
-cup fried and diced bacon
3 Tablespoons diced green onion with greens
1 Tablespoon butter or margarine (or, 1 teaspoon oil)
2 Tablespoons spicy honey mustard
chopped parsley for garnish

Method
1. Beat together eggs and Chardonnay until blended. In a 10-inch coated omelet pan melt butter until it sizzles but doesn?t brown. Pour in egg mixture. Mixture should set immediately at edges.2. With an inverted spatula (pancake turner) pull cooked portions of egg from the edges of the pan toward the center of the pan so uncooked egg can reach the hot pan surface. Tilt the pan and move it as necessary until there is no more runny egg, but the top of the omelet is still quite moist. Don?t overcook. The omelet continues cooking by itself even after it leaves the pan.3. Fill the omelet with the cheese bacon and green onions. (Put filling on the left side if you?re right handed and the right side if you?re a lefty.) Slide the spatula all the way under the unfilled side of the omelet and fold it in half. Put down the spatula and invert the omelet onto the plate. This procedure should take only 60 to 90-seconds.4. Serve with a dollop of the spicy honey mustard. Sprinkle chopped parsley on top.