Serves: 2
Total Calories: 288
1. Approximately 20 to 30 minutes before you are going to cook the omelets, spread peanut butter on wax paper about 1/4-inch thick making 2 to 3-inch patties (1 for each omelet).
2. Melt butter in non-stick omelet pan or skillet. Cover pan well with butter as it melts.
3. Beat eggs with remaining ingredients. Pour into pan and tilt to spread eggs to edges. Cook over low heat. Loosen eggs from sides of pan with spatula as they begin to set. Lift eggs with spatula and tilt pan to allow uncooked eggs to run to sides and under eggs to continue cooking. Carefully lift one side of outer edge of eggs with spatula and just before folding, peel the peanut butter from the waxed paper and place in the omelet. Fold over towards center making a half circle or flattened cone. Slide omelet out of pan onto dish and serve.
This Peanut Butter Omelet recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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