Spinach Cheese Omelette
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Yield: 1 serving (about 6 ounces prepared)?Nutrition facts per serving: Calories 169; Fat 7.6 g; Saturated fat 3.3 g; Cholesterol 222 mg; Sodium 370 mg; Carbohydrate 2 g; Dietary fiber 0.5 g; Sugars 0 g; Protein 22 g; Vitamin A 265 RE; Vitamin C 5 mg; Calcium 175 mg; Iron 1.3 mg. This recipe is 41 percent fat.
Carbohydrate Points: .13?Carbohydrate
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- 3 large
- egg whites
- 1 large
- pinch of salt; ground black pepper to taste
- 2 Tbsp
- grated reduced fat sharp cheddar cheese
- 1/3 c
- chopped baby spinach leaves (washed and dried)
- fresh parsley
1Beat the egg whites, egg and salt together lightly. Add pepper.
2Heat a nonstick omelette pan (5" to 6") or a small nonstick saute pan to medium/high heat.
3Coat the pan with nonstick cooking spray and pour in all the egg mixture.
4While tilting the pan, lightly stir the mixture with the flat part of a fork until most of the egg has thickened.
5Put the pan directly on the heat for another 20 to 30 seconds to set the eggs.
6Top (mostly in the middle) with the cheese and spinach.
7Use a nonmetal spatula to immediately lift under the edges and fold the omelette in half while sliding it out of the pan onto a plate.
8Garnish with parsley.