Sweet \"raspberry sundae\" omelet~

4 servings

Ingredients

Quantity Ingredient
4 Eggs -- separated
1 tablespoon Sugar
2 ounces Fresh raspberries
Hot fudge sauce

Directions

Beat yolks; add sugar. Mix. Beat whites until stiff. Fold together lightly with a fork.

Pour mixture into lightly greased omelet pan. Cook over medium heat.

Do not stir. Let simmer until yolks become stiff (they will settle to the bottom of the pan).

Brown whites under broiler. Sprinkle raspberries over top and fold over. Drizzle hot fudge sauce over top and/or drizzle fudge sauce on the plate for presentation. Serves 4.

Per serving: Calories 93½; fat 5.1g; cholesterol 213mg; carbohydrates 5.4g; dietary fiber 1.0g; protein 6.4g; sodium 63mg.

Per serving using egg substitute: Calories 69; fat 0.1g; no cholesterol; carbohydrates 9.8g; dietary fiber 1.0g; protein 7.1g; sodium 170mg.

Typed for you by Marjorie Scofield 5/7/95 Recipe By : Home Cooking Magazine, April 95 From: Marjorie Scofield Date: 05-07-95 (160) Fido: Recipes

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