Post by prettyss0 on May 20, 2007 19:33:24 GMT 10
Gi Frnds may nay aur Maheen nay ap logon k leay boht variety rakhi hay break fast may Mano aur Lonely ka lunch rakha rah jaey ga ;D east west dono type ki variety mojood hay 
Greek Isles Omelet
Ingredients:
Nonstick cooking spray
1/4 cup chopped onion
1/4 cup canned artichoke hearts, rinsed and drained
1/4 cup washed and torn spinach leaves
1/4 cup chopped plum tomato
2 tablespoons sliced pitted ripe olives, rinsed and drained
1 cup cholesterol-free egg substitute
Dash black pepper
Preparation:
1. Spray small nonstick skillet with cooking spray; heat over medium heat until hot. Cook and stir onion 2 minutes or until crisp-tender.
2. Add artichoke hearts. Cook and stir until heated through. Add spinach, tomato and olives; toss briefly. Remove from heat. Transfer vegetables to small bowl. Wipe out skillet and spray with cooking spray.
3. Combine egg substitute and pepper in medium bowl. Heat skillet over medium heat until hot. Pour egg mixture into skillet. Cook over medium heat 5 to 7 minutes; as eggs begin to set, gently lift edge of omelet with spatula and tilt skillet so uncooked portion flows underneath.
4. When egg mixture is set, spoon vegetable mixture over half of omelet. Loosen omelet with spatula and fold in half. Slide omelet onto serving plate.
Greek Isles Omelet
Ingredients:
Nonstick cooking spray
1/4 cup chopped onion
1/4 cup canned artichoke hearts, rinsed and drained
1/4 cup washed and torn spinach leaves
1/4 cup chopped plum tomato
2 tablespoons sliced pitted ripe olives, rinsed and drained
1 cup cholesterol-free egg substitute
Dash black pepper
Preparation:
1. Spray small nonstick skillet with cooking spray; heat over medium heat until hot. Cook and stir onion 2 minutes or until crisp-tender.
2. Add artichoke hearts. Cook and stir until heated through. Add spinach, tomato and olives; toss briefly. Remove from heat. Transfer vegetables to small bowl. Wipe out skillet and spray with cooking spray.
3. Combine egg substitute and pepper in medium bowl. Heat skillet over medium heat until hot. Pour egg mixture into skillet. Cook over medium heat 5 to 7 minutes; as eggs begin to set, gently lift edge of omelet with spatula and tilt skillet so uncooked portion flows underneath.
4. When egg mixture is set, spoon vegetable mixture over half of omelet. Loosen omelet with spatula and fold in half. Slide omelet onto serving plate.
Chand meri zameen phool mera watan
