Saute 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|
|Calories from Fat: 1510 (71%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 2117
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