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Omelet Ole

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Recipe

 

Yield

2 servings

Prep

10 min

Cook

10 min

Ready

30 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
¼ cup sweet red bell peppers
chopped
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2 tablespoons scallions, spring or green onions
slices
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2 tablespoons margarine
or butter
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3 large eggs
beaten
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2 tablespoons milk
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¼ pound sharp cheddar cheese spread
velveeta-mexican style
* Camera

Ingredients

Amount Measure Ingredient Features
59 ml sweet red bell peppers
chopped
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3E+1 ml scallions, spring or green onions
slices
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3E+1 ml margarine
or butter
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3 large eggs
beaten
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3E+1 ml milk
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113.4 g sharp cheddar cheese spread
velveeta-mexican style
* Camera

Directions

Sauté peppers and onions in 1 tablespoon. margarine or butter in a 7 inch skillet.

Remove vegetables from the skillet. Melt remaining butter or margarine in the skillet over low heat.

Add combined eggs and milk.

As eggs set, lift edges, slightly, with a spatula to allow uncooked portion to flow underneath.

When eggs are set but the top is still moist, place ½ cup process cheese spread and ¼ cup of the vegetables on half of the omelet.

Slip spatula underneath, tip the skillet to loosen and gently fold in half.

Top with the remaining process cheese spread and vegetables.

Cover 2 to 3 minutes or until process cheese spread begins to melt.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 22078% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 318mg 106%
Sodium 264mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 21g
Vitamin A 31% Vitamin C 42%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 
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