Cheese Omelet

Name: Cheese Omelet
Ingredients: from four to six eggs; a tablespoonful of milk; two or three heaped tablespoonfuls of grated Parmesan cheese; salt; pepper

From Little French dinners, 1898

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

342Calories

29 gProtein

4 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories342 kcal

Protein29 g

Carbohydrates3.5 g

Fiber0 g

Sugars1.5 g

Total Fat23 g

Saturated Fat8.3 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol756 mg

Sodium486 mg

Potassium320 mg

Calcium230 mg

Iron3.6 mg

Magnesium30 mg

Phosphorus483 mg

Zinc3.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4.1 mcg

Vitamin C0 mg

Vitamin A350 mcg

Vitamin E2.2 mg

Vitamin K0.8 mcg

Vitamin B60.4 mg

Vitamin B122 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.2 mg

Folate95 mcg

Choline592 mg

Caffeine0 mg

Water168 g

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 4. The excerpt below is the record exactly as published.

Cheese Omelet). — Break from four to six eggs in a basin, add salt and pepper to taste, a tablespoonful of milk and two or three heaped tablespoonfuls of grated Parmesan cheese

Cook this with the app: pantry check, scaling, and the assistant.