Heat Teflom omelette pan at high temperature until slight vapor appears. Pour in melted butter. When butter stops bubblying, add eggs and shake pan rapidly in a circular motion. When omelette is set but still slightly soft in center, slide onto heated plate and spoon pineapple in the center. Add bacon and cream cheese and fold omelette in half. SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Posted to MealMaster Recipes List, Digest #152 Date: Sat, 1 Jun 1996 16:48:24 -0500 From: email@example.com (S.Pickell)
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|Serving Size: 1 Omelette (892g)|
|Recipe Makes: 1 Omelette|
|Calories from Fat: 1292 (77%)|
|Amt Per Serving||% DV|
|Total Fat 143.5g||191 %|
|Saturated Fat 66.9g||335 %|
|Monounsaturated Fat 46.5g|
|Polyunsanturated Fat 12.8g|
|Cholesterol 3355.4mg||1032 %|
|Sodium 1539.9mg||53 %|
|Potassium 1025.4mg||27 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 5.8g|
|Protein 95.1g||136 %|
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Calories per serving: 1682
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