Omelette au Fromage (Cheese Omelet)

Name: Omelette au Fromage (Cheese Omelet)
Ingredients: % cup grated Swiss or Parmesan cheese; number of eggs used in making up plain omelet

From Waldensian cookery, 1957

Presented as published in 1957. 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

255Calories

17 gProtein

1 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories255 kcal

Protein17 g

Carbohydrates1.5 g

Fiber0 g

Sugars0.3 g

Total Fat20 g

Saturated Fat10 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol231 mg

Sodium365 mg

Potassium104 mg

Calcium346 mg

Iron0.9 mg

Magnesium18 mg

Phosphorus305 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A222 mcg

Vitamin E0.9 mg

Vitamin K1.2 mcg

Vitamin B60.1 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.1 mg

Folate33 mcg

Choline147 mg

Caffeine0 mg

Water55 g

As published

This recipe was extracted from Waldensian cookery (1957), page 27. The excerpt below is the record exactly as published.

OMELETTE AU FROMAGE (Cheese Omelet) Add % cup grated Swiss or Parmesan cheese to number of eggs used in mak- ing up plain omele

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