1 1/2 tbsp olive oil
1 medium potato, very thinly sliced
4 scallions, sliced
2 cup fat free egg substitute
1/4 cup water
1/4 cup canned roasted red peppers, sliced
A Recipe for
The Great Classic Omelet
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
Never eat more than you can lift. |
| Miss Piggy |
This Recipe for The Great Classic Omelet is one of thousands in the Recipes-to-go Meal Cookbook.
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
If you enjoy this The Great Classic Omelet Recipe - you should enjoy the recipe collections you can find on the websites below:
Do vegetarians eat animal crackers? |
| Author Unknown |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
This is a recipe for The Great Classic Omelet from the recipe cookbook of Recipes-to-go (Meal)
After dinner sit a while, and after supper walk a mile. |
| English Saying |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
Coat a large no stick frying pan with no stick spray. Add 1/2
tablespoon of the oil and warm over medium heat. Add the potatoes and
scallions and cook for 5 minutes or until potatoes are golden and
fork tender.
In a medium bowl beat together the egg substitute, water and peppers.
Add the remaining 1 tablespoon oil to the pan and warm over low heat.
Add the egg mixture and cook for 1 minute, or until the edges begin
to set. Lift the edges with a pancake turner and tilt the pan
slightly to allow any uncooked mixture to run underneath.
Cook for 1 to 2 minutes or until just cooked through. Fold the omelet
in half and cook for 30 seconds. Slice from the pan onto a serving
platter and cut into four wedges.
129 calories per serving
From the October 1996 issue of Cosmopolitan Magazine
Formatted on December 8, 1996 by Jamie Calton
Serves: 4
The Great Classic Omelet Recipe brought to you by Recipes To-Go