Potato and Bacon Omelet Filling
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt
- 1 ts olive oil
- 2 tb parsley chopped
- 2 tb fat-free cheddar cheese;
- 2 tb chopped onions (i often use
- 2 md potatoes; cooked,
- 4 sl low-fat bacon; cooked and
- Carbohydrate 0.774349999603531 g
- Cholesterol 0.38499999967454 mg
- Fat 0.34252999952633 g
- Fiber 0.151899998188019 g
- Protein 0.911309999334286 g
- Saturated Fat 0.062470999922952 g
- Serving Size 1 1 Serving (8g)
- Sodium 55.6576249547816 mg
- Sugar 0.622450001415512 g
- Trans Fat 0.0183082499865714 g
- Calories 9 calories
Date: Mon, 10 Jun 1996 00:02:19 EDT From: Felicia Pickering <MNHAN063@SIVM.SI.EDU> A while back Crystalle was asking for egg recipes without cheese. This recipe for an omelet filling calls for a little cheese but I have made and enjoyed this many times without putting in any cheese. This recipe was originally posted by Anita Matejka. Cook bacon in a large skillet. Then, drain on paper towel and crumble. Heat skillet again and add oil. Then, add potatoes, onions, and bacon again. Cook until onions are tender. Put parsley in and stir for a couple of seconds. Lower heat. Cover and keep warm while you make your omelets. This makes enough filling for two omelets. Spoon filling onto omelets and sprinkle with cheddar cheese just before folding (if you are using cheese.) EAT-L DIGEST 9 JUNE 1996 From the EAT-L recipe list. Downloaded from G Internet, G Internet.
