| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eggs | 2 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1 | T | Water |
| 4 | Or | |
| 5 | Bacon | |
| 3 | Scallions, chopped | |
| 1/3 | c | Sour cream |
| 1 | T | Butter |
INSTRUCTIONS
Using a fork, beat the eggs and water until barely mixed. Fry bacon until crisp. Drain, reserving the grease. Crumble the bacon into the sour cream. Saut the scallions in a bit of bacon grease and stir into sour cream mixture. Melt butter in an omelet pan. Pour in egg mixture. When omelet is set, spoon sour cream mixture along the center and fold omelet out onto a warm plate. Yield: 2 servings. CATHY MALLARD From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 392
Calories From Fat: 225
Total Fat: 25.3g
Cholesterol: 221.2mg
Sodium: 592.4mg
Potassium: 168mg
Carbohydrates: 30.1g
Fiber: <1g
Sugar: 1.7g
Protein: 11.3g