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Fresh morels are available only in the spring; use dried ones, and you can enjoy their nutty flavor any day of the year. Here, they make a simple scallion omelet something special. By using three parts egg whites to yolks, you cut back on cholesterol and saturated fat.

Source: Martha Stewart Living, October 2005



Cook's Notes

Try this omelet with low-fat roasted potatoes: Halve or quarter six ounces of baby red potatoes; toss with a teaspoon of olive oil. Roast the potatoes in a 450-degree oven until golden brown and cooked through, about twenty-five minutes. Season with coarse salt.

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