Omelet Lorraine Recipe

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Diane Hixon thinks her easy, eye-opening entree is something to crow about. “I call it Quiche Lorraine without the fuss of pie crust,“ she writes from Niceville, Florida. “And it also makes a wonderfully light, late-night meal or brunch item.“
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 2 eggs, lightly beaten
  • 1/2 cup egg substitute
  • 2 tablespoons fat-free milk
  • 1 tablespoon dried minced onion
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/4 cup shredded reduced-fat Swiss cheese
  • 1 teaspoon dried parsley flakes

Nutritional Facts

1/2 each: 183 calories, 9g fat (3g saturated fat), 224mg cholesterol, 489mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 fat.


  1. In a small bowl, beat the eggs, egg substitute, milk, onion, salt and pepper. Coat a 10-in. nonstick skillet with cooking spray and place over medium heat. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath.
  2. When eggs are set, sprinkle bacon, cheese and parsley over one side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted. Yield: 2 servings.
Originally published as Omelet Lorraine in Light & Tasty April/May 2006, p7

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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