Egg Beaters Apple Omelet Pancake

(1 serving)

  • 1/2 apple - peeled and cut into small chunks
  • 1 cup Egg Beaters egg substitute
  • non-fat olive oil spray - for frying
  • Splenda mixed with cinnamon - about 1 Tablespoons total
  • fat-free maple syrup
Fry the apple pieces over medium heat in a lightly greased skillet - stirring often - until softened. Mash the pieces with a spatula when soft enough to do so. Place mashed apple in a bowl and set aside.

Reduce heat to medium low. Add a bit more cooking spray.

Mix the egg substitute with the mashed apple and add to skillet. As the omelet/pancake cooks, lift the edges to allow egg substitute from the top to roll under the the pancake. Sprinkle with the Splenda/cinnamon mixture as it cooks.

When the bottom is nicely browned, flip the omelet/pancake and cook the other side to golden brown.

To serve, place pancake on a plate. Sprinkle once more with cinnamon/Splenda. Roll the pancake into a cigar shape and sprinkle a final time with cinnamon/Splenda.

Serve with maple syrup if desired.

Not just for breakfast. I eat one of these about every 2.5 hours. I'm dieting and so in a month I'll check my weight and see if it's been working but I have noticed my shorts are looser.

Mr Breakfast would like to thank embraced121 for this recipe.

Recipe number 2262. Submitted 2/15/2008.