* Exported from MasterCook *

Pesto, Cheese and Sun Dried Tomato Omelet

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast Eggs-Omelettes-Quiche
Low Carb 0-5

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large egg
1 teaspoon pesto sauce -- warmed
2 ounces shredded monterey jack cheese -- 60gr
2 tablespoons sun-dried tomatoes, oil-packed -- diced


Prepare omelet. Before folding, spread with pesto sauce, sprinkle with cheese and sun dried tomatoes. Fold and serve.

Source:
"California Egg Commission"


- - - - - - - - - - - - - - - - - - -

Per serving: 397 Calories (kcal); 30g Total Fat; (68% calories from fat); 26g Protein; 5g Carbohydrate; 426mg Cholesterol; 486mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

NOTES : Mendocino Farmhouse Bed & Breakfast * Box 247 * Mendocino, CA 95460 * (707) 937-0241

Margie Kamb invented this omelet because she loves pesto. She's been serving this recipe in the inn for the past eight years.

Modified for Low Carb by The AUSSIE LC GOURMET Tony Blakemore
e-mail TONY@CARB-LITE.AU.COM
web site WWW.CARB-LITE.AU.COM


Nutr. Assoc. : 0 0 0 0 0