Sprout Omelet

8  eggs
4 tablespoons water
3 tablespoons butter
1 1/2 cups lentil or {mung bean} or 1 1/2 cups alfalfa sprouts
some  chopped parsley for garnish
Break eggs into a bowl, beat lightly. Add water and beat briefly. Add salt and pepper.

Heat butter in a heavy skillet, to medium-high heat. Pour in egg mixture, just enough to cover the bottom of the pan. Continue cooking without stirring, until bottom is golden.

Sprinkle with sprouts and parsley.

Using spatula, flip over so omelet is a half-moon shape. Carefully turn onto warm platter; serve immediately.

Ease of Preparation: Easy

Preparation Time: 5 min

Cook Time: 2-5 min

Servings: 6

Recipe By: Anne Moyer

From:  The Green Thumb Cookbook
Used with permission of Rodale Press

Nutrition Facts
As prepared, each serving contains 170 calories, 12g total fat, 295mg cholesterol, 95mg sodium, 5g total carbohydrate and 10g protein.