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Omelet Lorraine

 Omelet Lorraine
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.“
2 ServingsPrep/Total Time: 20 min.


  • 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 bacon strips, cooked and crumbled
  • 1/4 cup shredded reduced-fat Swiss cheese
  • 1 teaspoon dried parsley flakes


  • 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.
  • 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.
Nutritional Facts: 1/2 omelet equals 183 calories, 9 g fat (3 g saturated fat), 224 mg cholesterol, 489 mg sodium, 5 g carbohydrate, trace fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

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Omelet Lorraine (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.