Recipe - Brocoli And Cheese Omlets

8 lg Eggs
One half cup Water
One half teaspoon Salt
Pepper to taste
1 1/3 Ups shredded Cheddar cheese
2 cup Cooled, cooked broccoli
florets
4 tablespoon Margarine or olive oil

1. Whisk eggs, water, salt and pepper until blended. Have your fillings
chopped and at room temperature and your serving plates ready.

2. For each omelet: Heat a 10inch nonstick skillet until it's good and hot
and a drop of water flicked onto the surfaces bounces. Add 1 tablespoon
margarine and tilt pan to coat. Add One half cup egg mixture. Work your way
around the pan, drawing egg from edge to center. Repeat until egg stops
flowing but is still moist on top (egg will cook thoroughly as omelet is
filled and folded.

3. Holding skillet handle in your left hand, pointed at your navel, put 1/4
the cheese and broccoli on the left half of omelet (lefties reverse). Fold
unfilled side over filling. If omelet tears, don't despair!

4. Holding the skillet handle in the right hand, take a plate with the
other. Invert skillet so omelet falls upsidedown onto plate. This way
you'll have a smooth surface on top.
Posted to MCRecipe Digest V1 #180

Date: Fri, 2 Aug 1996 19:55:44 0400

From: CookieTstr@aol.com
NOTES : * Makes 4. Per serving: 423 cal, 24 g pro, 5 g car, 34 g fat, 465
mg chol, 782 mg sod