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:
| 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 |
| Meat | 2 |
| Vegetable | 1 |
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