Recipe - Egg And Wild Rice Omelet

4 cup Liquid egg substitute
1 cup Skim milk
2 cup Cooked wild rice
1 teaspoon Hot red pepper sauce
1 tablespoon Worcestershire sauce
2 tablespoon Fresh parsley; chopped

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 undermeath. 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 © 19961998 Meals For You.

MC Formatted & MC Busted by Barb at Possum Kingdom

NOTES : Prep: 10 min, Cook: 10 min.

Recipe by: The American Diabetes Association's Easy & Elegant Entrees

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 19,
1998