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Egg And Wild Rice Omelet from the Recipes EU Collection

 


Egg And Wild Rice Omelet Recipe

...brought to you by Recipes EU





Egg And Wild Rice Omelet
4 cups liquid egg substitute
1 cup skim milk
2 cups cooked wild rice
1 tsp hot red pepper sauce
1 tbsp Worcestershire sauce
2 tbsp fresh parsley, chopped


In a medium bowl, combine all the ingredients, except for the parsley.
Beat mixture thoroughly. Coat a large nonstick skillet with cooking spray
and place over medium heat until hot. Pour egg mixture into skillet. As
eggs begin to cook, gently lift sides of omelet and tilt pan to allow
uncooked portions of the egg to flow undermeath. Cook until eggs are set
but still moist, sprinkle top with chopped parsley and transfer to a
serving platter. Serve hot. This recipe serves 6 people. Because this
recipe is for a particular size pan, it adjusts the number of servings
only in multiples of 3.The instructions describe how to prepare the
ingredients for one pan. There are enough ingredients to prepare 2 pans.

Per serving: calories 168, fat 0.7g, 4% calories from fat, cholesterol
1mg, protein 19.1g, carbohydrates 20.2g, fiber 1.2g, sodium 320mg.

Exchanges: 1 Lean Meat, 1 Starch.

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This Egg And Wild Rice Omelet Recipe brought to you from the Recipes.eu.com recipe collection

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Egg And Wild Rice Omelet - a delicious recipe from Recipes.eu.com