Brocoli and cheese omlets

Yield: 4 Servings

Measure Ingredient
8 larges Eggs
½ cup Water
½ teaspoon Salt
\N \N Pepper to taste
1⅓ \N Ups shredded Cheddar cheese
2 cups Cooled, cooked broccoli florets
4 tablespoons Margarine or olive oil

1. Whisk eggs, water, salt and pepper until blended. Have your fillings chopped and at room temperature and your serving plates ready.

2. For each omelet: Heat a 10-inch nonstick skillet until it's good and hot and a drop of water flicked onto the surfaces bounces. Add 1 tablespoon margarine and tilt pan to coat. Add ½ cup egg mixture. Work your way around the pan, drawing egg from edge to center. Repeat until egg stops flowing but is still moist on top (egg will cook thoroughly as omelet is filled and folded.

3. Holding skillet handle in your left hand, pointed at your navel, put ¼ the cheese and broccoli on the left half of omelet (lefties reverse). Fold unfilled side over filling. If omelet tears, don't despair! 4. Holding the skillet handle in the right hand, take a plate with the other. Invert skillet so omelet falls upside-down onto plate. This way you'll have a smooth surface on top.

Posted to MC-Recipe Digest V1 #180 Date: Fri, 2 Aug 1996 19:55:44 -0400 From: CookieTstr@...

NOTES : * Makes 4. Per serving: 423 cal, 24 g pro, 5 g car, 34 g fat, 465 mg chol, 782 mg sod

Similar recipes