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Recipe details
Folded Olive Oil Omelette
A tender, folded stovetop omelette with a lightly browned olive-oil edge.
≈ 201 kcal/100 g · ≈ 112 kcal/serving
10 minEasyIsraeli
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large egg50 g
extra-virgin olive oil5 ml
salt1 g
black pepper0.2 g
Cookware and utensils
8-inch nonstick skillet
small bowl
fork
silicone spatula
Directions
01
Crack the egg into a small bowl.
Products
large egg — 50 g
Action
Crack
Time
1 min
Temperature
Room temperature
02
Beat the egg with the salt and pepper until evenly mixed.
Products
large egg — 50 g; salt — 1 g; black pepper — 0.2 g
Action
Beat
Time
1 min
Temperature
Room temperature
03
Heat the olive oil in the skillet over medium heat.
Products
extra-virgin olive oil — 5 ml
Action
Heat
Time
1 min
Temperature
Medium heat
04
Pour the egg mixture into the skillet.
Products
large egg — 50 g; salt — 1 g; black pepper — 0.2 g
Action
Pour
Time
1 min
Temperature
Medium heat
05
Cook until the edges set and the center is nearly firm.
Products
large egg — 50 g
Action
Cook
Time
4 min
Temperature
Medium-low heat; egg reaches 160°F/71°C
06
Fold the omelette in half with the spatula and slide it onto a plate.
Products
large egg — 50 g
Action
Fold
Time
1 min
Temperature
Fully cooked; 160°F/71°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
