MacKinac Island Omelet
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 6 | ounces |
sharp cheddar cheese spread
|
*
|
| 2 | tablespoons |
milk
|
|
| 1 | dash |
salt
|
*
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
strawberry preserves
|
* |
| 2 | tablespoons |
almonds
sliced, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 173.4 | ml/g |
sharp cheddar cheese spread
|
*
|
| 3E+1 | ml |
milk
|
|
| 1 | dash |
salt
|
*
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
strawberry preserves
|
* |
| 3E+1 | ml |
almonds
sliced, toasted |
|
Directions
Beat egg whites until stiff but not dry.
Beat combined yolks, milk and salt until thick and lemon colored.
Fold into egg whites.
Melt butter in 10" ovenproof skillet over medium-high heat.
Add egg mixture cook 3 minutes or until underside is golden brown.
Bake at 325 degrees 10 to 12 minutes or until knife inserted near center comes out clean.
Remove from oven.
Make a deep crease across center of top.
Place cheese spread on half of omelet; continue baking until cheese spread begins to melt.
Slip spatula underneath, tip skillet to loosen and gently fold in half.
Combine preserves and almonds; heat thoroughly, stirring occasionally.
Serve over omelet.
