vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Omelet with Cheese

Name: Omelet with Cheese
Yield: 1 servings
Ingredients: Beat six eggs in the usual way with salt and pepper; add four tablespoonfuls of grated cheese

From Practical household cookery, 1891

Serves 1

Presented as published in 1891. 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

557Calories

47 gProtein

6 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories557 kcal

Protein47 g

Carbohydrates5.9 g

Fiber0 g

Sugars1.1 g

Total Fat37 g

Saturated Fat14 g

Monounsaturated Fat13 g

Polyunsaturated Fat6.1 g

Omega-30.1 g

Cholesterol1142 mg

Sodium958 mg

Potassium470 mg

Calcium437 mg

Iron5.4 mg

Magnesium47 mg

Phosphorus787 mg

Zinc5.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A549 mcg

Vitamin E3.3 mg

Vitamin K1.4 mcg

Vitamin B60.5 mg

Vitamin B123.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.2 mg

Folate143 mcg

Choline886 mg

Caffeine0 mg

Water236 g

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 53. The excerpt below is the record exactly as published.

OMELET WITH CHEESE. Beat six eggs in the usual way with salt and pepper; add four tablespoonfuls of grated cheese

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