Sprinkling of desired omelet fillings -- sausage, cheese, bacon, vegetables, etc.
WHISK 5 eggs with 1/4 cup milk, 1/4 teaspoon salt and 1/4 teaspoon pepper.
MELT butter in 10-inch oven-safe skillet.
POUR in egg mixture; top with filling.
WHISK remaining 5 eggs with remaining 1/4 cup milk, 1/4 teaspoon each salt and pepper.
POUR over filling. (Some of the filling may sink or float, but no problem.)
BAKE at 350° 15 to 30 minutes or just until center is set. Serve hot.
Nutrition information:(1/10 recipe -- no fillings): 90 calories, 60 calories from fat, 6 grams fat, 2 grams saturated fat, 215 milligrams cholesterol, 210 milligrams sodium, 1 gram carbohydrates, zero grams fiber, 7 grams protein.
Creamy Cheese Grits
Makes 4 servings.
2 3/4 cups water, chicken broth or vegetable broth
1/2 cup quick-cooking grits
1/4 teaspoon salt
4 slices 2 percent deluxe American cheese, torn into pieces
1/2 cup fat-free half-and-half
1/8 teaspoon cayenne
BRING water to a boil on high in a medium saucepan.
STIR in grits and salt.
REDUCE heat; cover tightly and simmer 5 minutes or until most of liquid has been absorbed.
REMOVE from heat; stir in remaining ingredients. Let stand 5 minutes to thicken slightly and allow flavors to blend.
Nutrition information:(1/4 recipe): 136 calories, 33 calories from fat, 4 grams fat, 2 grams saturated fat, 12 milligrams cholesterol, 469 milligrams sodium, 18 grams carbohydrates, 1 gram fiber, 6 grams protein.