Inside-Out Western Omelets
Yield
servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bologna
|
* |
| 3 | large |
eggs
|
|
| 2 | tablespoons |
milk
|
|
| 2 | tablespoons |
onions
finely chopped |
|
| 3 | ounces |
american cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bologna
|
* |
| 3 | large |
eggs
|
|
| 3E+1 | ml |
milk
|
|
| 3E+1 | ml |
onions
finely chopped |
|
| 86.7 | ml/g |
american cheese
shredded |
|
Directions
Cook 6 slices of the bologna in a skillet until the center puffs up, about 1 minute.
Put bologna cups in lightly greased muffin cups.
Chop the remaining 2 slices of bologna.
In a small bowl, beat together eggs and milk.
Stir in the chopped bologna and onion.
Pour egg mixture into bologna cups.
Bake, uncovered, in a (375 degrees F) oven for 15 to 17 minutes or until eggs are set.
Sprinkle with the cheese.
Bake for a couple minutes longer, until cheese melts.
