| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
|
|
2 |
Servings |
INGREDIENTS
| 1 |
ts |
Liquid butter buds |
| 1/2 |
ts |
Vanilla |
| 8 |
oz |
Egg beaters — 1 carton |
| 1/2 |
c |
Fresh fruit pieces |
| 2 |
tb |
Powdered sugar |
INSTRUCTIONS
In an 8-inch skillet or omelette pan over medium heat, warm liquid Butter
Buds. In a bowl blend Egg Beaters, sugar, and vanilla. Pour into skillet
or omellete pan. Cook, lifting edges to allow uncooked portion to flow
underneath. When almost set, spoon fruit over half of omelette. Flip or
fold over depending what kind of pan you are cooking it in. Slide onto
serving dish.
Per serving: Fat: 0.1g; Calories: 35; Protein: 6.3g; Cholesterol: 0mg;
Carbohydrate: 2.1g; Sodium: 17mg.
Source: "Butter Busters" by Pam Mycoskie - 1992
Recipe By :
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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