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Name: Peaches and Cream Omelet
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 pn Salt; 1/3 c Peaches (stewed); chopped; 8 Eggs; 1/4 c Heavy cream; 1 pk Sweetener; 2 tb Butter; 8 oz Cream cheese softened

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INGREDIENTS

1 pn Salt
FILLING
1/3 c Peaches (stewed); chopped
8 Eggs
1/4 c Heavy cream
1 pk Sweetener
2 tb Butter
8 oz Cream cheese ; softened

Servings

INSTRUCTIONS

Date: Sun, 10 Mar 1996 23:21:06 -0800 From: "sharon@sols.com" Recipe By: Adapted from Dr. Atkins New Diet Cookbook Combine all ingredients except butter and peaches in a bowl. Beat until smooth. Melt butter in non-stick omelet pan or skillet. Cover pan well with butter as it melts. Beat eggs with remaining ingredients. Pour into pan and tilt to spread eggs to edges. Cook over low heat. Loosen eggs from sides of pan with spatula as they begin to set. Lift eggs with spatula and tilt pan to allow uncooked eggs to run to sides and under eggs to continue cooking. Carefully lift one side of outer edge of eggs with spatula and fold over towards center making a half circle or flattened cone. Slide omelet out of pan onto dish and serve. If filling omelet, spoon filling mixture on top of and in the center of omelet prior to folding edges over to form half circle. When omelet is ready to turn toward center, spoon peaches onto center for filling. Per serving: 171 Calories; 16g Fat (83% calories from fat); 6g Protein; 1g Carbohydrate; 184mg Cholesterol; 136mg Sodium NOTES : Total grams-51.0; grams/serving-5.1 MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.

NOTES

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Peaches and Cream Omelet

1 pn Salt
 FILLING
1/3 c Peaches (stewed); chopped
8 Eggs
1/4 c Heavy cream
1 pk Sweetener
2 tb Butter
8 oz Cream cheese softened

Date: Sun, 10 Mar 1996 23:21:06 -0800    From: "sharon@sols.com" <sharon@sols.com>    Recipe By: Adapted from Dr. Atkins New Diet Cookbook  Combine all ingredients except butter and peaches in a bowl. Beat until  smooth. Melt butter in non-stick omelet pan or skillet. Cover pan well with  butter as it melts. Beat eggs with remaining ingredients. Pour into pan and  tilt to spread eggs to edges. Cook over low heat. Loosen eggs from sides of  pan with spatula as they begin to set. Lift eggs with spatula and tilt pan  to allow uncooked eggs to run to sides and under eggs to continue cooking.  Carefully lift one side of outer edge of eggs with spatula and fold over  towards center making a half circle or flattened cone. Slide omelet out of  pan onto dish and serve. If filling omelet, spoon filling mixture on top of  and in the center of omelet prior to folding edges over to form half  circle.  When omelet is ready to turn toward center, spoon peaches onto  center for filling.    Per serving: 171 Calories; 16g Fat (83% calories from fat); 6g Protein; 1g  Carbohydrate; 184mg Cholesterol; 136mg Sodium    NOTES : Total grams-51.0; grams/serving-5.1    MC-RECIPE@MASTERCOOK.COM    MASTERCOOK RECIPES LIST SERVER    From the MasterCook recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (1422g)
Recipe Makes: 4 Servings

Calories: 3895
Calories from Fat: 3319 (85%)

Amt Per Serving		% DV

	Total Fat 368.8g	492 %
	Saturated Fat 195.9g	979 %
	Monounsaturated Fat 99.5g
	Polyunsanturated Fat 20.2g
Cholesterol 3138.3mg		966 %
Sodium 3655.8mg		126 %
Potassium 1931.7mg		51 %
Total Carbohydrate 41.1g		12 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 41.1g
Protein 116.9g		167 %
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.

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Calories per serving: 3895

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