STEP 1.Season the beaten eggs well with salt and pepper. Heat the oil and butter in a pan over a medium-low heat until the butter has melted and is foaming.
STEP 2.Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
STEP 3.Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
Nutrition value
242
calories per serving
27 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
27 g Fat
< 1 g Protein
< 1 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
0 g
Protein
0 g
Fiber
0 g
Fats
Fat
27 g
Vitamins & Minerals
Calcium
3 mg
Iron
0 mg
Vitamin A
0 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
1 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
2 mg
Manganese
0 mg
Phosphorus
3 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
