Omelet Lorraine

Have bacon and eggs in one delicious dish.

[quicklook-recipe prep_time=”10 min” cook_time=”10 min” serves=”2″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 2 eggs, lightly beaten
  • 1/2 cup egg substitute
  • 2 tablespoons fat-free milk
  • 1 tablespoon dried minced onion
  • 1/8 teaspoon salt

[/ingredients-left]
[ingredients-right]

  • 1/8 teaspoon pepper
  • 2 bacon strips, cooked and crumbled
  • 1/4 cup reduced-fat shredded Swiss cheese
  • 1 teaspoon dried parsley flakes

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”20 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”183″ calories_fat=”” fat=”9g” sat_fat=”3g” choles=”224mg” sodium=”489mg” carbs=”5g” sugars=”” protein=”20g” fiber=”trace”]

Diabetic exchanges: 3 lean meat, 1 fat

[/nutrition-info]

Originally Published in Reader's Digest

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