Omelet Lorraine

Omelet Lorraine

Quick look

  • prep 10 min    cook 10 min
  • serves 2


  • 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

    How to make it  20 minutes

  • 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.

Nutritional Information(per serving)

  • Calories: 183
  • Fat: 9g
  • Saturated Fat: 3g
  • Cholesterol: 224mg
  • Sodium: 489mg
  • Carbs: 5g
  • Protein: 20g
  • Fiber: trace

Diabetic exchanges: 3 lean meat, 1 fat

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