Greek Isles Omelet
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Greek Isles Omelet
YIELD Makes 2 servings
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Combine artichoke hearts, spinach, tomatoes and ripe olives for a Mediterranean-inspired omelet filling. Cholesterol-free egg substitute keeps the total fat at a mere 3 grams per serving.
INGREDIENTS
| Nonstick cooking spray | |
| 1/4 | cup chopped onion |
| 1/4 | cup canned artichoke hearts, rinsed and drained |
| 1/4 | cup washed and torn spinach leaves |
| 1/4 | cup chopped plum tomato |
| 2 | tablespoons sliced pitted ripe olives, rinsed and drained |
| 1 | cup cholesterol-free egg substitute |
| Dash black pepper | |
PREPARATION:
- Spray small nonstick skillet with cooking spray; heat over medium heat until hot. Cook and stir onion 2 minutes or until crisp-tender.
- Add artichoke hearts. Cook and stir until heated through. Add spinach, tomato and olives; toss briefly. Remove from heat. Transfer vegetables to small bowl. Wipe out skillet and spray with cooking spray.
- Combine egg substitute and pepper in medium bowl. Heat skillet over medium heat until hot. Pour egg mixture into skillet. Cook over medium heat 5 to 7 minutes; as eggs begin to set, gently lift edge of omelet with spatula and tilt skillet so uncooked portion flows underneath.
- When egg mixture is set, spoon vegetable mixture over half of omelet. Loosen omelet with spatula and fold in half. Slide omelet onto serving plate.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
| Serving Size: | 1/2 of omelet |
| Sodium | 538 mg |
| Protein | 13 g |
| Fiber | 1 g |
| Carbohydrate | 7 g |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 26 % |
| Calories | 111 |
DIETARY EXCHANGE:
| Meat | 2 |
| Vegetable | 1 |
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