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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Import, New, Text 2 Servings

INGREDIENTS

1 T Unsalted butter
4 Eggs, beaten lightly with
1 T Cold water
1/4 c Sour cream, sour
2 oz Smoked salmon, chopped
1 Scallion, sliced

INSTRUCTIONS

In an 8-inch non-stick skillet, heat the butter over moderately high
heat until the foam subsides and in it cook the eggs with salt and
pepper to taste, undisturbed, for 5 seconds. Reduce the heat to
moderate and cook the eggs, shaking the skillet and lifting the  cooked
portion to let the uncooked egg flow underneath it, until the  omelet
is just set but still soft and moist. Spread the omelet with  the sour
cream, and sprinkle it with the smoked salmon and scallion.  Fold the
omelet over and slide it onto a plate. Halve the omelet and  put each
half on a heated plate.  Recipe by: Gourmet's In Short Order  Posted to
MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Mar 29, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 288
Calories From Fat: 197
Total Fat: 22.2g
Cholesterol: 408.7mg
Sodium: 735.3mg
Potassium: 273mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: 1.7g
Protein: 18.7g


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