Omelet Lorraine

Have bacon and eggs in one delicious dish.

Diane H. thinks her easy, eye-opening entree is something to crow about. "I call it quiche Lorraine without the fuss of piecrust," she writes from Niceville, Florida. "And it also makes a wonderfully light, late-night meal or brunch item."

Preparation time: 10 minutes
Cooking time: 10 minutes

You Will Need
2 eggs, lightly beaten
1/2 cup egg substitute
2 tablespoons fat-free milk
1 tablespoon dried minced onion
1/8 teaspoon salt
1/8 teaspoon pepper
2 bacon strips, cooked and crumbled
1/4 cup reduced-fat shredded Swiss cheese
1 teaspoon dried parsley flakes


What to Do
1. In a small bowl, beat the eggs, egg substitute, milk, onion, salt, and pepper. Coat a 10-inch nonstick skillet with nonstick cooking spray and place over medium heat. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath.

2. When eggs are set, sprinkle bacon, cheese, and parsley over one side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted.

Serves 2


Nutrition facts: 1/2 omelet equals 183 calories, 9 g fat (3 g saturated fat), 224 mg cholesterol, 489 mg sodium, 5 g carbohydrate, trace fiber, 20 g protein. Diabetic exchanges: 3 lean meat, 1 fat.

From Light & Tasty - April/May 2006

 

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