Greek Isles Omelet
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.
Makes 2 servings
|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|
- 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.
|Serving Size:||1/2 of omelet|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||26 %|
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