Hands-on - 10 min. Serves 2.
Here’s a “supercharged breakfast” easy enough to prepare every day and special enough to serve for holidays and special occasions. The omelette is “scrambled style” so you don’t have the stress over flipping it just right.
|fresh, ready-to-eat baby spinach (lightly packed)||4 cups|
|dried onion flakes||4 shakes|
|egg substitute or 2 whole eggs and|
4 egg whites whisked together
|fresh cracked pepper||6 grinds|
|Greek seasoning, Italian seasoning or oregano||4 shakes|
|reduced-fat feta cheese, crumbled||1/4 cup|
|tomato, chopped||1 med|
- Spray a medium nonstick skillet with cooking spray. heat over medium-high heat.
- Sauté spinach and dried onion for 2 minutes. Spinach will shrink down to less than half its bulk.
- Add eggs, pepper and seasoning to pan. Stir constantly until eggs are almost completely set.
- Add feta cheese and chopped tomato during last 1 minute of cooking time.
|For half of the omelette|
|Calories from Fat||16%|
|Saturated Fat||<1 g|
|Total Carbohydrate||5 g|