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December 1999 Issue
Breakfast in the Bank
by Ronda L. Halpin
Table of Contents | Single-page view

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Simple Omelet

Multiply this recipe as needed to fit your needs.
  • 2 large eggs
  • 1/4 c. skim milk
  • cooking spray
  • 1/2 c. desired fillings, see below
In a small bowl, combine eggs and milk. Whisk until thoroughly combined.

Spray a small skillet with cooking spray and heat over high heat. Reduce heat to medium and pour egg mixture into the pan, making sure that you cover the surface evenly.

Allow the mixture to cook for 2-3 minutes or until it becomes opaque. Add desired fillings to one half of the egg mixture.

Using a spatula lightly coated with cooking spray, carefully lift the "unfilled" section of the omelet and gently place it over the filled half. Cook for 1-2 minutes more or until the filling is heated through and the egg is cooked. Serve immediately.

  • Yields: 1 serving
  • Preparation Time: 15 minutes

Leftover Filling Ideas
  • diced honey ham
  • cubed roasted chicken or turkey
  • shredded roast beef
  • crumbled bacon
  • marinated veggies -- such as peppers, broccoli, or artichoke hearts
  • sliced or shredded cheese -- use either inside or as a topping
  • cherry tomatoes
  • sliced olives
  • marinated mushrooms
  • salad fixings -- such as sliced peppers, onions, or spinach
  • salad dressings -- as a sauce
  • sauces -- use either inside or as a topping
  • crumbled cheeses -- such as blue or feta cheese
  • spreads -- such as hummus
  • nuts -- such as walnuts or pecans
  • fruit -- such as apples, peaches, or oranges

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