| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Fruits | 2 | Servings | ||
INGREDIENTS
| 1 | ts | Liquid butter buds |
| 1/2 | ts | Vanilla |
| 8 | oz | Egg beaters — 1 carton |
| 1/2 | c | Fresh fruit pieces |
| 2 | tb | Powdered sugar |
INSTRUCTIONS
In an 8-inch skillet or omelette pan over medium heat, warm liquid Butter Buds. In a bowl blend Egg Beaters, sugar, and vanilla. Pour into skillet or omellete pan. Cook, lifting edges to allow uncooked portion to flow underneath. When almost set, spoon fruit over half of omelette. Flip or fold over depending what kind of pan you are cooking it in. Slide onto serving dish. Per serving: Fat: 0.1g; Calories: 35; Protein: 6.3g; Cholesterol: 0mg; Carbohydrate: 2.1g; Sodium: 17mg. Source: "Butter Busters" by Pam Mycoskie - 1992 Recipe By : From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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