Peaches And Cream Omelet

INGREDIENTS

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 Combine all  ingredients except butter and peaches in a bowl.
Beat until 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.
When omelet  is ready to turn toward center, spoon peaches onto center
for filling.  Per serving: 171 Calories; 16g Fat (83% calories from
fat); 6g  Protein; 1g Carbohydrate; 184mg Cholesterol; 136mg Sodium
NOTES : Total grams-51.0; grams/serving-5.1  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 462
Calories From Fat: 356
Total Fat: 40.2g
Cholesterol: 470mg
Sodium: 403.6mg
Potassium: 294.8mg
Carbohydrates: 9.4g
Fiber: <1g
Sugar: 2.2g
Protein: 16.5g