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Add a photoServings: 4
Ingredients
- 4 c. Liquid egg substitute
- 1 c. Skim lowfat milk
- 2 c. Cooked wild rice
- 1 tsp Warm red pepper sauce
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. Fresh parsley, minced
Directions
- In a medium bowl, combine all the ingredients, except for the parsley. Beat mix thoroughly. Coat a large nonstick skillet with cooking spray and place over medium heat till warm. Pour egg mix into skillet. As Large eggs begin to cook, gently lift sides of omelet and tilt pan to allow uncooked portions of the egg to flow undermeath. Cook till Large eggs are set but still moist, sprinkle top with minced parsley and transfer to a serving platter.
- Serve warm.
- This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 3.The instructions describe how to prepare the ingredients for one pan.
- There are sufficient ingredients to prepare 2 pans.
- NOTES :Prep: 10 minutes, Cook: 10 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 399g | |
| Recipe makes 4 servings | |
| Calories 521 | |
| Calories from Fat 81 | 16% |
| Total Fat 9.24g | 12% |
| Saturated Fat 1.82g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 526mg | 22% |
| Potassium 1311mg | 37% |
| Total Carbs 65.52g | 17% |
| Dietary Fiber 5.0g | 17% |
| Sugars 7.17g | 5% |
| Protein 44.04g | 70% |
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