| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eggs |
4 |
Servings |
INGREDIENTS
| 4 |
sl |
Low-fat bacon; cooked and crumbled |
| 1 |
ts |
Olive oil |
| 2 |
md |
Potatoes; cooked, peeled; and diced |
| 2 |
tb |
Chopped onions (I often use shallots if I have them on hand) |
| 2 |
tb |
Parsley; chopped |
| 2 |
tb |
Fat-free Cheddar cheese; grated (I often leave this out) |
|
|
Salt and freshly ground pepper to taste |
INSTRUCTIONS
Date: Mon, 10 Jun 1996 00:02:19 EDT
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
A while back Crystalle was asking for egg recipes without cheese. This
recipe for an omelet filling calls for a little cheese but I have made and
enjoyed this many times without putting in any cheese. This recipe was
originally posted by Anita Matejka.
Cook bacon in a large skillet. Then, drain on paper towel and crumble.
Heat skillet again and add oil. Then, add potatoes, onions, and bacon
again. Cook until onions are tender. Put parsley in and stir for a couple
of seconds. Lower heat. Cover and keep warm while you make your omelets.
This makes enough filling for two omelets. Spoon filling onto omelets and
sprinkle with cheddar cheese just before folding (if you are using cheese.)
EAT-L DIGEST 9 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”