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MARAHAB's Photo MARAHAB SparkPoints: (0)
Fitness Minutes: (15,185)
Posts: 896
6/5/11 9:47 P

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I make the same kind of omelet but usually put in parsley and a little lemon zest.

You really have a lot of great recipes!

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ARMYMOM46's Photo ARMYMOM46 Posts: 5,267
6/1/11 7:53 A

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PREP 15 MINUTES
COOK 10 MINUTES
SERVES 4 ¼ OF OMELETTE
CALORIES 199
TOTAL FAT 3 GRAMS
NEEDED
2 16 OUNCE CARTONS FET-FREE EGG SUBSITITE
¼ CUP FRECH CHERVIL LEAVES
2 TABLESPOONS FRECH CHERVIL LEAVES
2 TABLESPOONS SNIPPED FRESH CHIVES
½ TEASPOON SALT
¼ TEASPOON PEPPER
NON STICK COOKING SPRAY
1 RED BELL PEPPER, DICED
1 SHALLOT FINELY CHOPPED
½ POUND SMALL COOKED SHRIMP
2 TEASPOONS OLIVE OIL
HOW TO MAKE
1.WHISK EGG SUBSTITUTE, ¼ CUP FRECH CHERVIL LEAVES, SNIPPED CHIVES, SALT AND PEPPER IN A MEDUIM BOWL; SET ASIDE.
2. FOR FILLING, SPRAY A LARGE NON-STICK SKILLET WITH COOKING SPRAY AND SET OVER MEDIUM-HIGH HEAT. ADD BELL PEPPER, AND SHALLOT; COOK; STIRRING UNTIL BELL PEPPER IS SOFTENED,ABOUT 3 MINUTES. STIR IN COOKED SHRIMP; TRANFER TO BOWL.
3. HEAT OLIVE OIL IN SKILLET OVER MEDIUM-HIGH HEAT. POUR EGG MIXTURE AND COOK, STIRING OCCASIONALLY WIT HEATPROOF SPATULA TO LET UNCOOKED EGG FLOW UNDERNEATH, JUST UNTIL SET, 8 TO 9 MINUTES. SPRIKLE FILLING OVER HALF OF OMELETTE; FOLD OTHER HALF OVER FILLING. SLIDE OMELETTE ONTO PLATTER. SPRINKLE WITH 2 TABLESPOONS FRECH CHERVIL LEAVES



ARMYMOM46
OUR FREEDOM IS NOT FREE PRAY FOR OUR TROOPS.


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