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Potato And Cheese Omelet

brunches & entertaining, eggs, breakfast, light meals

1 small potato; thinly sliced
1 small onion; thinly sliced
nonstick olive-oil flavored cooking
1 cup cholesterol-free egg substitute
1/2 teaspoon black pepper
1 1/2 cup fat-free shredded cheddar cheese; divided

In a l0-inch nonstick skillet coated with cooking spray, saute potato and onion over medium heat until potato is tender. Remove from pan and set aside. To same skillet, add egg substitute and pepper. As egg begins to set, run spatula under edge of omelet, lifting cooked portion to allow uncooked portion to spread to bottom of pan, tilting pan as necessary. When eggs are almost set, sprinkle with 1 cup cheese. Continue cooking until cheese just begins to melt. Spoon potato-onion mixture over half of omelet. Lift unfilled side of omelet over filling. Sprinkle with the remaining 1/2 cup cheese. To remove from pan, tilt pan slightly, turning omelet onto plate.

Makes 2 servings. Preparation time: 10 minutes. Cooking time: 10 minutes.

Per serving: About 284 cal, 41 g pro, 17 g car, 5 g fat, 16% cal from fat, 15 mg chol, 1102 mg sod, 2 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 2 servings

Preparation Time: 0:00

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