Hands-on - 10 min. Serves 2.
|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|