{"id":17736,"date":"2014-09-30T04:09:01","date_gmt":"2014-09-30T04:09:01","guid":{"rendered":""},"modified":"2014-09-30T04:09:58","modified_gmt":"2014-09-30T04:09:58","slug":"Marisa-Sung-s-Vitamin-Packed-Vegetarian-Entree","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17736","title":{"rendered":"Marisa Sung’s Vitamin Packed Vegetarian Entree"},"content":{"rendered":"

The omelet can be served as a lunch entr\u00e9e accompanied by a small salad and a glass of good wine or cappucino as they do in France or as a breakfast entr\u00e9e! Bon Apetit! \ud83d\ude42<\/em><\/strong><\/p>\n

The Cheese and Tomato Omelet<\/strong><\/p>\n

Ingredients:<\/strong>
\n8 eggs
\n1\/4 cup of skim milk
\n1 1\/2 tsp. of Himalayan salt
\nDash of pepper
\n2 tbsp. of smartbutter spread or margarine
\n1 tomato diced
\n3\/4 cup of low fat or fat free shredded cheddar cheese
\ndiced parsley of a few leaves<\/p>\n

Steps:<\/strong>
\nCombine eggs, milk, tomatoes, cheese, salt and pepper; beat slightly
\nMelt smartbutter or margarine in blazer pan of chafing dish over direct high flame
\nAdd egg to mixture
\nCook slowly until set, but still shiny
\nTo speed cooking; run a spatula around the edge of the pan during cooking and lift omelet to let egg mixture flow below omelet
\nFold omelet in half
\nTurn out of pan onto warm plate
\nSprinkle with diced parsley
\nServe at once.<\/p>\n

Yield = 4 servings<\/strong><\/p>\n

The Breakfast Club<\/strong>
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