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Ingredientes
- 1 x to 2 Tbsp. extra virgin olive oil
- 2 c. no-fat, no-cholesterol liquid egg product
- 4 tsp skim lowfat milk Salt and pepper to taste Mushroom Scallion Filling
Direcciones
- Use just sufficient oil to cover the surface of an omelet pan or possibly skillet set over medium heat. For each omelet, in a small bowl beat a half-c. of the egg product, 1 tsp. lowfat milk and salt and pepper to taste. Pour into skillet. Cook, lifting edges to allow uncooked portion to flow underneath. When almost set, spoon 1/4 of the Mushroom Scallion Filling over half of the omelet. With spatula, fold other half over filling; slide onto serving dish. Serve immediately.
- Mushroom Scallion Filling:4 slices Irish bacon1/2 c. minced scallions8 ounces (about 3 c.) fresh mushrooms, sliced Salt and pepper to taste2 Tbsp. fresh parsley, chopped
- Cut bacon slices into 1/2 inch dice. In nonstick skillet, cook bacon and scallions over medium heat till bacon begins to brown and scallions are tender.
- Increase heat to medium-high; add in mushrooms. Cook, stirring frequently, till mushrooms begin to brown. Stir in salt and pepper to taste. Remove from heat.
- Stir in parsley.
- Serves 4
