Recipe - Peaches And Cream Omelet

8 ounce Cream cheese; softened
8 Eggs
1 pn Salt
One fourth cup Heavy cream
1 pack Sweetener

FILLING
2 tablespoon Butter
1/3 cup Peaches (stewed); chopped

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
Combine all ingredients except butter and peaches in a bowl. Beat until
smooth. 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. When omelet is ready to turn toward center, spoon peaches onto
center for filling.

Per serving: 171 Calories; 16g Fat (83% calories from fat); 6g Protein; 1g
Carbohydrate; 184mg Cholesterol; 136mg Sodium

NOTES : Total grams51.0; grams/serving5.1

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