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Suggest a better descriptionSaute peppers and onions in 1 tbsp. margarine or butter in a 7" skillet.Remove vegetables from the skillet.Melt remaining butter or margarine in the skillet over low heat.Add combined eggs and milk.As eggs set,lift edges,slightly,with a spatula to allow uncooked portion to flow underneath.When eggs are set but the top is still moist,place 1/2 cup process cheese spread and 1/4 cup of the vegetables on half of the omelet.Slip spatula underneath,tip the skillet to loosen and gently fold in half.Top with the remaining process cheese spread and vegetables.Cover 2 to 3 minutes or until process cheese spread begins to melt.Total cooking time should be 10 minutes.Makes 2 servings.
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Serving Size: 1 Serving (694g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 2117 | ||
Calories from Fat: 1510 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 167.8g | 224 % | |
Saturated Fat 93.7g | 468 % | |
Monounsaturated Fat 50.4g | ||
Polyunsanturated Fat 12.3g | ||
Cholesterol 543.8mg | 167 % | |
Sodium 3236.2mg | 112 % | |
Potassium 1108.2mg | 29 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 8.1g | ||
Protein 143g | 204 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2117
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