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Omelet Lorraine

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 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


  • 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
1/2 omelet: 193 calories, 11g fat (4g saturated fat), 293mg cholesterol, 440mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 18g protein. Diabetic exchanges: 3 medium-fat meat.

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