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Cheese Omelet

Name: Cheese Omelet
Yield: 1 servings
Ingredients: 4 eggs; 1/4 pound cheese or less; 4 tablespoons milk; 1 tablespoon butter; Red pepper and salt; Red pepper and salt

From The Institute cook book, 1913

Serves 1

It is better if the cheese does not melt, but is simply heated through.

Presented as published in 1913. 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

785Calories

54 gProtein

7 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories785 kcal

Protein54 g

Carbohydrates7 g

Fiber0 g

Sugars4 g

Total Fat70 g

Saturated Fat29 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.2 g

Omega-30.2 g

Cholesterol896 mg

Sodium1050 mg

Potassium457 mg

Calcium991 mg

Iron3.7 mg

Magnesium62 mg

Phosphorus979 mg

Zinc7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4.6 mcg

Vitamin C0 mg

Vitamin A698 mcg

Vitamin E3 mg

Vitamin K3.3 mcg

Vitamin B60.5 mg

Vitamin B123.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.3 mg

Folate118 mcg

Choline599 mg

Caffeine0 mg

Water250 g

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 48. The excerpt below is the record exactly as published.

CHEESE OMELET 4 eggs V4 pound cheese or less 4 tablespoons milk Red pepper and salt 1 tablespoon butter

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