Recipe - Luncheon Omelet

2 tablespoon Olive oil
6 Shiitake mushrooms
4 Scallions; minced
12 Snap peas (or sugar pea
pods)
2 sl Sundried tomatoes; minced
6 Eggs
2 tablespoon Heavy cream
1 tablespoon Fresh dill; minced or
One half tablespoon Dried dill
2 tablespoon Sweet butter
2 ounce Herbed goat cheese
Salt and pepper

Date: Sun, 10 Mar 1996 23:21:06 0800

From: "sharon@sols.com" sharon@sols.com

Recipe By: Adapted from Dr. Atkins' New Diet Cookbook
Heat oil iun skillet. Add mushrooms and scallions and saute for 2 mins. Add
snap peas and tomatoes. Cook for 3 mins more.

Whisk eggs with cream and dill. Melt butter in nonstick omelet pan or
skillet. Pour in egg mixture. Spread cheese on eggs. Melt butter in
nonstick omelet pan or skillet. Cover pan well with butter as it melts.
Beat eggs with remaining ingredients. Pour into pan and tilt to spread eggs
to edges. Cook over low heat. Loosen eggs from sides of pan with spatula as
they begin to set. Lift eggs with spatula and tilt pan to allow uncooked
eggs to run to sides and under eggs to continue cooking. Carefully lift one
side of outer edge of eggs with spatula and fold over towards center making
a half circle or flattened cone. Slide omelet out of pan onto dish and
serve. If filling omelet, spoon filling mixture on top of and in the center
of omelet prior to folding edges over to form half circle.

Per serving: 272 Calories; 17g Fat (52% calories from fat); 13g Protein;
22g Carbohydrate; 281mg Cholesterol; 653mg Sodium

NOTES : Total Grams 38.2; Grams/serving 9.6

MCRECIPE@MASTERCOOK.COM

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