2 tsp. butter
1/2 c. cholesterol free egg substitute

Melt butter in 10" skillet over medium heat; add egg substitute. When bottom is set, lift edges using spatula to let uncooked portion flow underneath. When bottom is browned add one of the low cholesterol fillings given below, fold omelet over and slide onto serving dish.

Makes 2 servings.

GRAPEFRUIT MUSHROOM FILLING:

1 tbsp. butter
1/4 c. chopped scallions
1 tbsp. chopped parsley
1/2 lb. mushrooms, sliced
1/4 tsp. salt
1 c. grapefruit sections

In small saucepan, melt butter. Add scallions and parsley; cook until tender. Add mushrooms and salt; cook 10 minutes. Just before serving, stir in grapefruit sections.

ORANGE CHICKEN FILLING:

1 tbsp. butter
2 tbsp. chopped onion
1 whole chicken breast, boned, skinned & cut into chunks
1/2 c. chopped zucchini
1/4 tsp. salt
1/4 tsp. dried leaf thyme
1 c. orange sections

In small saucepan melt butter, add onion and cook until tender. Add remaining ingredients except orange sections and cook 5 to 10 minutes, until chicken is cooked. Just before serving, add orange sections.

ORANGE FISH FILLING:

1 tbsp. butter
2 tbsp. chopped onion
1/4 lb. flounder or other white fish fillets
1/2 c. cooked peas
1/4 tsp. salt
1/8 tsp. dried dill weed
1 c. orange sections

In small saucepan melt butter, add onion and cook until tender. Add remaining ingredients except orange sections and cook 5 minutes. Just before serving, add orange sections.