The Great Classic Omelet
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The Great Classic Omelet
  Breakfast    Eggs  
Last updated 6/12/2012 1:26:37 AM. Recipe ID 61130. Report a problem with this recipe.
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      Title: The great classic omelet
 Categories: Breakfast, Eggs
      Yield: 4 Servings
 
  1 1/2 tb Olive oil
      1 md Potato, very thinly sliced
      4    Scallions, sliced
      2 c  Fat free egg substitute
    1/4 c  Water
    1/4 c  Canned roasted red peppers,
           -sliced
 
  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
 




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Recipe ID 61130 (Apr 03, 2005)

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