The Great Classic Omelet Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 tbsp: Olive oil,
1 medium: Potato, very thinly sliced
4: Scallions, sliced
2 cup: Fat free egg substitute,
1/4 cup: Water,
1/4 cup: Canned roasted red peppers, sliced
Directions:
Coat a large no stick frying pan with no stick spray. Add 1/2
tablespoon of the oil and warm over medium heat. Add the potatoes and
scallions and cook for 5 minutes or until potatoes are golden and
fork tender.
In a medium bowl beat together the egg substitute, water and peppers.
Add the remaining 1 tablespoon oil to the pan and warm over low heat.
Add the egg mixture and cook for 1 minute, or until the edges begin
to set. Lift the edges with a pancake turner and tilt the pan
slightly to allow any uncooked mixture to run underneath.
Cook for 1 to 2 minutes or until just cooked through. Fold the omelet
in half and cook for 30 seconds. Slice from the pan onto a serving
platter and cut into four wedges.
129 calories per serving
From the October 1996 issue of Cosmopolitan Magazine
Formatted on December 8, 1996 by Jamie Calton
Source from luhu.jp
tablespoon of the oil and warm over medium heat. Add the potatoes and
scallions and cook for 5 minutes or until potatoes are golden and
fork tender.
In a medium bowl beat together the egg substitute, water and peppers.
Add the remaining 1 tablespoon oil to the pan and warm over low heat.
Add the egg mixture and cook for 1 minute, or until the edges begin
to set. Lift the edges with a pancake turner and tilt the pan
slightly to allow any uncooked mixture to run underneath.
Cook for 1 to 2 minutes or until just cooked through. Fold the omelet
in half and cook for 30 seconds. Slice from the pan onto a serving
platter and cut into four wedges.
129 calories per serving
From the October 1996 issue of Cosmopolitan Magazine
Formatted on December 8, 1996 by Jamie Calton
Source from luhu.jp