Omelet

Ingredients:

• 8 large eggs, beaten
• 2 tbsp. milk
• 2 tsp. butter
• 2 tbsp. Parmesan cheese
• 2 cups vegetable filling (see variations)
• nonstick cooking spray as needed
• salt
• freshly ground black pepper

Makes 4 Servings

1. Combine eggs and milk. Season well with salt and pepper.
2. Heat an 8-inch pan over medium-low heat. Spray well with nonstick cooking spray and add 1/2 teaspoon butter. Let butter melt; then pour in 2 ounces of eggs (approximately 2 eggs). Tilt pan to evenly distribute the eggs. Stir gently for 30 seconds as the eggs start to set; then spread over the bottom of the pan in an even layer. Sprinkle with Parmesan cheese.
3. Spread warm filling on one side of the eggs. When the eggs are just set and a little runny, fold the side of egg without the filling over the side with the filling. Slide onto a warm plate.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the New Sonoma Cookbook. Omelets are very easy to make and can be enjoyed for breakfast, lunch or dinner. The key to a fluffy omelet is adding a touch of milk and cheese because they make the eggs rich and creamy. Salt and pepper are added to the omelet to add flavor. Once you get the hang of this technique, you'll be making these omelets on a regular basis.

 

Note: This recipe appears in the New Sonoma Cookbook.