Ready in 45 minutes
A lightened version of that cholesterol laden favorite
Broil the bacon strips, turning once. When nicely browned and crisp drain on paper towel to remove any surface fat. Set aside. You could use Turkey bacon to reduce the fat a bit more but the taste will suffer a bit. Mix together the eggs, egg substitute, and milk. Add a dash of fresh ground black peppr if you like. Spray a small omelette pan with non-stick and heat it up. Pour 1/4 of the egg mixture into the pan. Swirl it around to spread it thinly but evenly across the bottom. Allow it to cook intil the top is just starting to look "done". Fill the omelette with 1 strip of bacon, some broccoli and cilantro.
Loosen the edges of the omlet and gently place your spatula under one edge. Tilt the pan sharply and fold the omelette in half, or roll it up if folding isn't your style. Cook about one additional minute and turn the omlet out onto a plate.
Place a tablespoon of salsa in a line down the length of the omelette. Garnish with a scattering of vegetables, and 1/4 strip of bacon. Normal Serving is 2 omelette or 1 larger "2 egg" omelette if you prefer.
bkonrad 5y ago[I made edits to this recipe.]
ravalmoir 6y agoIt looked good, smelled good, and tasted very good!
Cinnamon_jd 6y agoThis is very diabetic friendly!
lapeacock 9y agoMy husband was leary at first due to the broccoli slaw and no cheese. After trying it, he said this was a great hit with him. It was quick, easy, and full of flavor.
promfh 10y agoEgg white omlets just weren't "getting it" for us. So I came up with this compromise dish. It still tastes great but has 1/2 the fat and calories. Thanks, Steve, for the posting help.
stevemur 10y agoSource: Pete Romfh
stevemur 10y ago[I posted this recipe.]