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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
Combine all ingredients except butter and sour cream in a bowl. Beat til
smooth. 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. Serve plain or top with sour cream. Total Grams- 4.2g
Per serving: 382 Calories; 33g Fat (77% calories from fat); 17g Protein; 4g
Carbohydrate; 434mg Cholesterol; 404mg Sodium
NOTES : Total grams-4.2; Grams/serving-1.1
MC-RECIPE@MASTERCOOK.COM
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From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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