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Egg and Wild Rice Omelet




Source of Recipe


Internet


List of Ingredients




4 cups liquid egg substitute
1 cup skim milk
2 cups cooked wild rice
1 tsp. hot red pepper sauce
1 Tbs. Worcestershire sauce
2 Tbs. fresh parsley, chopped

Recipe



In a medium bowl, combine all the ingredients, except for the parsley. Beat mixture thoroughly. Coat a large nonstick skillet with cooking spray and place over medium heat until hot. Pour egg mixture into skillet. As eggs begin to cook, gently lift sides of omelet and tilt pan to allow uncooked portions of the egg to flow underneath. Cook until eggs are set but still moist, sprinkle top with chopped parsley and transfer to a serving platter. Serve hot.

Serves 6