Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Graham Kerr
Recipe by Cooking Light May 1997

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Recipe Summary test

Yield:
2 servings (serving size: 1 omelet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add 1/3 cup egg substitute, spreading over bottom of skillet (do not stir). Top with 1/2 slice cheese. Sprinkle with 1/4 teaspoon pepper sauce and 1/8 teaspoon pepper. Loosen the omelet with a spatula; fold each side of omelet over the center, making a square. Slide omelet onto plate. Set aside; keep warm. Repeat procedure with 1/3 cup egg substitute, 1/2 slice cheese, 1/4 teaspoon pepper sauce, and 1/8 teaspoon pepper. Sprinkle each omelet with bacon chips and parsley. Serve immediately.

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Nutrition Facts

92 calories; calories from fat 29%; fat 3g; saturated fat 1.4g; mono fat 0.1g; poly fat 0.1g; protein 13.4g; carbohydrates 2.2g; fiber 0.1g; cholesterol 9mg; iron 1.7mg; sodium 172mg; calcium 196mg.
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