| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eggs |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 4 |
|
Eggs |
| 1 |
tb |
Heavy cream |
| 1/2 |
ts |
Seasoned salt |
|
|
Pepper |
INSTRUCTIONS
Date: Sun, 10 Mar 1996 23:21:06 -0800
From: "sharon@sols.com" <sharon@sols.com>
Recipe By: Adapted from Dr. Atkins' New Diet Cookbook
Melt butter in non-stick omelet pan or skillet. Cover pan well with butter
as it melts. Beat eggs with remaining ingredients. Pour into pan and tilt
to spread eggs to edges. Cook over low heat. Loosen eggs from sides of pan
with spatula as they begin to set. Lift eggs with spatula and tilt pan to
allow uncooked eggs to run to sides and under eggs to continue cooking.
Carefully lift one side of outer edge of eggs with spatula and fold over
towards center making a half circle or flattened cone. Slide omelet out of
pan onto dish and serve. If filling omelet, spoon filling mixture on top of
and in the center of omelet prior to folding edges over to form half
circle.
Per serving: 254 Calories; 23g Fat (81% calories from fat); 11g Protein; 1g
Carbohydrate; 402mg Cholesterol; 567mg Sodium
NOTES : Use this Basic Omelet recipe cooking directions as a general rule
for cooking all omelets in this series. Total grams- 0.7; Grams/serving-
0.35
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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