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    You are in: Home / Recipes / Red, (Egg) White, and Blue Omelette Recipe
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    Red, (Egg) White, and Blue Omelette

    Average Rating:

    3 Total Reviews

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    • on July 07, 2012

      We thought this was surprisingly bland. I realize that the point of leaving out the yolks is to make the recipe healthier, but it made the egg portion of the omelet taste very very bland. Neither of us liked that part, but we liked the fruit. It's also difficult to judge how much Splenda to put into the eggs. We used 1 Tablespoon and it wasn't enough. If we were to make it again, we'd bite the bullet and include the egg yolks, as well as add more Splenda.

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    • on May 14, 2007

      I really enjoyed the cinnamon and sugar in the omelet. The blueberries on top though turned the egg whites a gross looking green. Maybe that's because I used frozen blueberries, not sure. It tasted good, but I think next time I will leave out the blueberries. Also I used bananas instead of strawberries, I really want to try this recipe with both-I think the two always go great together. Thanks for the recipe!

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    • on April 10, 2006

      This was delicous! However i have trouble flipping omletes so i tried but i failed so i scramled these instead(it still tasted great!) I really like the idea of the blueberry sauce, it goes well with the strawberries. Thanks for the recipe!

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    Nutritional Facts for Red, (Egg) White, and Blue Omelette

    Serving Size: 1 (253 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 98.7
    Calories from Fat 4
    Total Fat 0.5 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 165.4 mg
    Total Carbohydrate 12.4 g
    Dietary Fiber 2.3 g
    Sugars 8.5 g
    Protein 11.5 g

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