Egg Fast Recipe - Buffalo Omelette (Low Carb)
Try this Egg Fast Recipe - Buffalo Omelette (Low Carb) recipe, or contribute your own.
Try this Egg Fast Recipe - Buffalo Omelette (Low Carb) recipe, or contribute your own.
- Carbohydrate 10.0626818401736 g
- Cholesterol 72.201662923081 mg
- Fat 24.0438267143749 g
- Fiber 0 g
- Protein 8.78665796988172 g
- Saturated Fat 14.5515734370773 g
- Serving Size 1 1 serving (238g)
- Sodium 424.807281686045 mg
- Sugar 10.0626818401736 g
- Trans Fat 2.33781486266646 g
- Calories 287 calories
Step-by-step
- In a small bowl, heat the cream cheese, blue cheese, and hot sauce in the microwave for about 15 seconds.
- Stir until full combined and smooth.
- In another small bowl, beat the three eggs and the water together until smooth.
- Heat the 2 Tbsp of butter in a nonstick pan on low to medium heat.
- Pour the egg mixture into the pan.
- Drop the softened filling mixture by spoonfuls onto one half of the eggs.
- When the eggs have firmed enough, fold the empty half of the egg mixture over the half with the filling on it.
- Cover with a lid to keep the heat inside and cook on low heat for another minute or until the eggs have cooked through.
- Remove carefully from the pan and serve warm.
Hot sauce anchors this dish by supplying acetic acid, which cuts directly through the heavy saturated fats of the dairy. Without that acid balance, the combination of butter, cream cheese, and blue cheese quickly tastes flat and cloying on the palate. Temperature management creates the primary technical hurdle in this preparation. Dairy solids scorch rapidly when subjected to direct high heat in a pan. Soften the cream cheese and blue cheese in the microwave for precisely 15 seconds to achieve a uniform emulsion without breaking the fats. Whisk one tablespoon of water into the three eggs before cooking. The added moisture turns into steam inside the hot pan, creating a lighter curd structure instead of a dense, rubbery sheet. Cook the eggs over low to medium heat in two tablespoons of butter. Drop the cheese filling onto one half only after the bottom sets, then fold the empty side over. Cover the pan with a lid for exactly one minute to trap ambient heat, allowing residual steam to cook the top without browning the exterior.
