• 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

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.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 3 only. The instructions describe how to prepare the ingredients for one pan. There are enough ingredients to prepare 2 pans.

Per serving: calories 341, fat 18.4g, 49% calories from fat, cholesterol 4mg, protein 21.1g, carbohydrates 21.8g, fiber 1.2g, sugar 7.4g, sodium 376mg, diet points 8.6.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.0, Fruit: 0.0, Bread: 1.2, Lean meat: 0.0, Fat: 3.0, Sugar: 0.0, Very lean meat protein: 3.2

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