Peaches and cream omelet

4 Servings

Ingredients

Quantity Ingredient
8 ounces Cream cheese; softened
8 Eggs
1 pinch Salt
¼ cup Heavy cream
1 pack Sweetener
2 tablespoons Butter
⅓ cup Peaches (stewed); chopped

Directions

FILLING

Date: Sun, 10 Mar 1996 23:21:06 -0800 From: "sharon@..." <sharon@...> 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 non-stick 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 grams-51.0; grams/serving-5⅒ MC-RECIPE@...

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

Related recipes