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Light Western Omelet 

1 serving

  • 1 cup frozen Potatoes O'Brien
  • 1 teaspoon margarine
  •    buttery vegetable oil spray
  • 1/2 cup Eggbeaters egg substitute

In a 8-10 inch nonstick omelet skillet, melt margarine on medium heat. Add potatoes and cook until done; set aside and wipe out the pan.

Lightly spray the same skillet and pour in the egg substitute. Cook, lifting edges to allow uncooked portion to flow underneath. When almost set, spoon cooked potatoes over half the omelet; fold in half and slide onto your plate.

 
Nutrition Facts
Amount Per Serving: Calories 319 - Calories from Fat 73
Percent Total Calories From: Fat 23%, Protein 24%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 1mg, Sodium 344mg, Total Carbohydrate 42g, Dietary Fiber 4g, Sugars 0g, Protein 19g, Vitamin A 3228 units, Vitamin C 26 units, Calcium 98 units, Iron 5 units

Bon appetit!

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