OMELET LORRAINE

Omelet Lorraine image

I lightened up quiche Lorraine by making it without the pie crust. This bacony breakfast has the classic taste that folks love. It's a winner for a late-night snack as well as for a brunch dish. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

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Ingredients

3 large eggs, lightly beaten
2 tablespoons fat-free milk
1 tablespoon dried minced onion
1/8 teaspoon salt
1/8 teaspoon pepper
2 bacon strips, cooked and crumbled
1/4 cup shredded reduced-fat Swiss cheese
1 teaspoon dried parsley flakes

Steps:

In a small bowl, beat the eggs, milk, onion, salt and pepper. Lightly grease a 10-in. nonstick skillet and place over medium heat. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are set, sprinkle bacon, cheese and parsley over 1 side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted.

Nutrition Facts : Calories 193 calories, Fat 11g fat (4g saturated fat), Cholesterol 293mg cholesterol, Sodium 440mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 18g protein. Diabetic exchanges

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