Dill-Parmesan Puffy Omelet

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* Exported from MasterCook *

 

Dill-Parmesan Puffy Omelet

 

Recipe By : Cooking Light Magazine, March/April 1988, page 22

Serving Size : 2 Preparation Time :0:00

Categories : Breakfast Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 egg yolks -- divided

2 tablespoons grated Parmesan cheese -- divided

2 tablespoons skim milk -- divided

1 1/2 teaspoons minced fresh dillweed -- divided

1/8 teaspoon pepper -- divided

4 egg whites -- divided

1 tablespoon all-purpose flour -- divided

Vegetable cooking spray

1/2 cup alfalfa sprouts -- divided

1 unpeeled medium tomato

thinly sliced and divided

Fresh chives -- (optional)

 

Combine half each of egg yolks, cheese, milk, dillweed, and pepper in a

small bowl; stir with a wire whisk until well blended, and set aside. Beat

half of egg whites (at room temperature) at high speed of an electric mixer

until soft peaks form; add half of flour, and beat until stiff peaks

form. Fold into egg yolk mixture.

 

Coat an 8-inch skillet with cooking spray, and place over medium-low heat

until hot. Pour egg mixture into skillet, spreading evenly. Cover and

cook 5 minutes or until center is set. Arrange half of alfalfa sprouts and

tomato slices over half of omelet. Loosen omelet with a spatula, and fold

in half. Gently slide onto a warm serving plate. Repeat procedure with

remaining ingredients. Garnish with fresh chives, if desired.

 

Yield: 2 servings (about 164 calories per omelet).

 

PROTEIN 13.8 / FAT 8.1 / CARBOHYDRATE 8.9 / CHOLESTEROL 277 / IRON 1.8 /

SODIUM 217 / CALCIUM 138

 

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