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2 tsp. butter
Melt butter in 10" skillet over medium
heat; add egg substitute. When bottom is set, lift edges using spatula
to let uncooked portion flow underneath. When bottom is browned
add one of the low cholesterol fillings given below, fold omelet
over and slide onto serving dish.
Makes 2 servings.
GRAPEFRUIT
MUSHROOM FILLING:
1 tbsp. butter
1/4 c. chopped scallions 1 tbsp. chopped parsley 1/2 lb. mushrooms, sliced 1/4 tsp. salt 1 c. grapefruit sections
In small saucepan, melt butter. Add scallions
and parsley; cook until tender. Add mushrooms and salt; cook 10
minutes. Just before serving, stir in grapefruit sections.
ORANGE
CHICKEN FILLING:
1 tbsp. butter
2 tbsp. chopped onion 1 whole chicken breast, boned, skinned & cut into chunks 1/2 c. chopped zucchini 1/4 tsp. salt 1/4 tsp. dried leaf thyme 1 c. orange sections
In small saucepan melt butter, add onion
and cook until tender. Add remaining ingredients except orange sections
and cook 5 to 10 minutes, until chicken is cooked. Just before serving,
add orange sections.
ORANGE
FISH FILLING:
1 tbsp. butter
2 tbsp. chopped onion 1/4 lb. flounder or other white fish fillets 1/2 c. cooked peas 1/4 tsp. salt 1/8 tsp. dried dill weed 1 c. orange sections
In small saucepan melt butter, add onion
and cook until tender. Add remaining ingredients except orange sections
and cook 5 minutes. Just before serving, add orange sections.
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