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Baked Flounder Omelet Recipe.


The flounder have sweet, delicate white flesh that chefs and consumers everywhere enjoy: low fat, fine-textured meat and delicate mild flavor. The combined nutrient strengths of flounder make it an outstanding food for helping stabilize blood sugar, may protect against ischemic stroke, may reduce risk of heart arrhythmia, preventing cholesterol from clogging arteries, may protect against leukemia, multiple myeloma, lymphoma and kidney cancer.
Flounder, 1 fillet (4.5 oz. / 127g) provides Calories: 148, Protein: 30.7g, Carbohydrate: 0.0g, Total Fat: 1.9g, Fiber: 0.0g, Selenium: 74mcg, Vitamin B12: 3.2mcg, Potassium: 437mg, Vitamin B6: 0.30mg. 0.657 grams of omega-3 fatty acids, derived from Eicosapentaenoic Acid: 0.309g, Docosahexaenoic Acid: 0.328g, and Alpha Lipoic Acid: 0.020g is improving the ratio of good cholesterol to bad cholesterol.

Baked Flounder Recipe - easy Japanese recipe how to make an omelete with grounded flounder, bitten eggs, sugar, salt and MSG.

Ingredients:

  • 2 oz fresh Flounder or Gray Sole
  • 9 eggs
  • 2 tbsp sugar
  • 1/2 tsp MSG
  • 1/2 tsp salt
  • Vegetable oil

Serves/Makes: 8-10

Baked Flounder Omelet Recipe

How to cook Baked Flounder Omelet:

  • Place the fish in salt water and let it soak for 10 minutes.
  • Rinse well under cold running water, drain it well.
  • Put the fish through the finest blade of a meat grinder or puree it in an electric blender. Scrape into a large mixing bowl and, with a whisk or a rotary or electric beater, beat in the eggs 1 at a time. Then beat in the sugar, salt and MSG.
  • Preheat the oven to 300°F.
  • Lightly oil the bottom and sides of an 8-inch baking skillet with a pastry brush or paper towel.
  • Heat the pan over moderate heat until a drop of water flicked across its surface instantly evaporates.
  • Pour in the egg-and-fish mixture and cook for about 3 minutes, or until the bottom is lightly set. Then place the pan in the center of the oven.
  • Bake for 10 minutes, then turn the heat down to 200° and bake 1 hour, or until a toothpick inserted into the center comes out dry and clean.
  • Run a sharp knife around the sides of the omelet and place a flat serving dish upside down over the pan. Grasping pan and plate firmly together, quickly turn them over. Rap the plate on a table and the omelet should slide out easily.
  • With a sharp knife, trim the ends of the omelet and slice the omelet into 1 inch-wide strips. Cut the strips crosswise into 1/2-inch-widepieces and serve at room temperature.

Notes:

This Baked Flounder Omelet is a very affordable dish. It is delicious, simple, quick and very easy to cook. The Japanese name for the Baked Flounder Omelet recipe is Atsuyaki Tamago.
This recipe for Baked Flounder Omelet serves/makes: 8-10
Main Ingredient: Flounder or Gray Sole
Preparation Method: Baked
Cuisine: Japanese

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