Egg And Wild Rice Omelet

Course : Eggs
Serves: 4
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4 cups liquid egg substitute
1 cup skim milk
2 cups cooked wild rice
1 teaspoon hot red pepper sauce
1 tablespoons Worcestershire sauce
2 tablespoons fresh parsley -- chopped

Preparation / Directions:

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. 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. NOTES : Prep: 10 min, Cook: 10 min.


Nutritional Information:

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

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