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-= Exported from BigOven =-
Egg and Wild Rice Omelet
Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Rice
Categories: Milk, Rice, Parsley, Diabetic
-= Ingredients =-
4 cups of liquid egg substitute
1 cup of skim milk
2 cups of cooked wild rice
1 teaspoon of hot red pepper sauce
1 tablespoon of Worcestershire sauce
2 tablespoons of fresh parsley, chopped
= Instructions =-
In a medium bowl, combine all the ingredients, except for the parsley. Beat mixture thoroughly. Coat a large nonstick skillet with cooking spray and place over medium heat until hot. Pour egg mixture into skillet. As eggs begin to cook, gently lift sides of omelet and tilt pan to allow uncooked portions of the egg to flow underneath. Cook until eggs are set but still moist, sprinkle top with chopped parsley and transfer to a serving platter. Serve hot. This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 3.The instructions describe how to prepare the ingredients for one pan. There are enough ingredients to prepare 2 pans. Per serving: calories 168, fat 0.7g, 4% calories from fat, cholesterol 1mg, protein 19.1g, carbohydrates 20.2g, fiber 1.2g, sodium 320mg. Exchanges: 1 Lean Meat, 1 Starch. Source: webmaster@MealsForYou.com Copyright ? 1996-1998 Meals For You. MC Formatted & MC Busted by Barb at Possum Kingdom NOTES : Prep: 10 min, Cook: 10 min. Recipe by: The American Diabetes Associations Easy & Elegant Entrees Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 19, 1998
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