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Broccoli
Omelet
| 6 eggs
6 tablespoons milk ¼ teaspoon salt 1 tablespoon butter or margarine l cup hot cooked broccoli, chopped Beat the egg yolks until light. Add milk
and salt and fold in egg whites which have been stiffly beaten. Pour into
a skillet greased with butter or margarine and cook slowly until puffed
and lightly browned on the under side. Place in a slow oven (300° F.)
a few minutes to dry the top. Spread half of the omelet with the hot chopped
broccoli and fold the other half over it. Serve immediately.
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