Michael Graydon + Nikole Herriott
We try to have hard-boiled on hand, but when we're time-pressed, this omelet takes just five minutes before work
Recipe information
Yield
Makes 1 omelet
Ingredients
2 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
Preparation
Whisk eggs until frothy; season with salt and pepper. Heat oil in a small nonstick skillet over medium heat. Add eggs and, using a heatproof rubber spatula, cook, lifting edges and tilting skillet to let uncooked egg run underneath, until mostly set, 2–3 minutes. Flip omelet and cook until set, about 30 seconds longer. Let cool slightly before slicing into ½”-thick strips.
Nutrition Per Serving
Calories (kcal) 170 Fat (g) 12 Saturated Fat (g) 2.5 Cholesterol (mg) 215 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 6 Sodium (mg) 310
