| Ingredients | |
|---|---|
| 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 |
1 cup |
| 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 |
Directions
- 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.
- Serve.
Nutrition information
| For half of the omelette | |
|---|---|
| Calories | 110 |
| Calories from Fat | 16% |
| Fat | 2 g |
| Saturated Fat | <1 g |
| Fiber | 6 g |
| Cholesterol | 15 mg |
| Sodium | 500 mg |
| Protein | 17 g |
| Total Carbohydrate | 5 g |
| Sugars | <1 g |
