* Exported from MasterCook *

SAUSAGE OMELET

Recipe By :Karen Ruedebusch
Serving Size : 2 Preparation Time :0:30
Categories : 0-5G Low Carb Egg Omellete


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz sausage -- 125gr
3 eggs -- beaten
1/4 cup onion -- chopped
1 cl garlic -- minced
1 oz cheddar cheese -- 30gr grated
salt and pepper -- to taste
2 tbsp water

Whisk 3 eggs at room temperature with 2 tablespoons of water. Add pepper. Set aside. Saute onion and garlic in a butter/oil mixture. In a separate pan, saute sausage. When sausage is done, drain and put in a bowl with the onion and garlic. Make omelet as usual, adding filling when top of omelet is almost set. Add cheese and cover. When cheese melts, tilt pan and slide omelet onto plate, folding as you go. Note: Another way I do it is to pour egg over the "filling", salt it and add cheese, covering pan until eggs are set. Don't fold Add an addition 1.6 gms for 4 mushrooms (fresh).













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Per Serving (excluding unknown items): 404 Calories; 34g Fat (77.0% calories from fat); 19g Protein; 4g Carbohydrate; trace Dietary Fiber; 334mg Cholesterol; 551mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 5 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0

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