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Omelet Lorraine

Total Time

Prep/Total Time: 20 min.


2 servings

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


  • 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


  1. 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.
  2. 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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