Spinach, Tomato and Cheddar Omelet the Editors of Publications International, Ltd.
Spinach, Tomato and Cheddar Omelet
Prep Time 10 minutes
Microwave/Cook Time 11 minutes
Makes 4 servings
|1||package (6 ounces) fresh spinach|
|Nonstick cooking spray|
|3||cups cholesterol-free egg substitute|
|2||plum tomatoes, diced (about 3/4 cup)|
|1||cup (4 ounces) finely shredded reduced-fat extra-sharp Cheddar cheese|
|1/4||teaspoon black pepper (optional)|
- Rinse spinach; drain, leaving water clinging to leaves. Place in large microwavable bowl; cover with plastic wrap. Microwave on HIGH about 3 minutes or until spinach wilts. Drain spinach; set aside.
- Spray 8-inch nonstick skillet with cooking spray; heat over medium heat. Pour 3/4 cup egg substitute into skillet; cook about 2 minutes or until omelet is set, lifting edge of egg to allow uncooked portion to flow underneath.
- Spoon 1/4 of spinach and 1/4 of tomatoes over half of omelet; sprinkle with 2 tablespoons cheese and pepper, if desired. Fold opposite half of omelet over filling. Transfer omelet to plate. Sprinkle with 2 tablespoons cheese. Repeat with remaining egg substitute, spinach, tomatoes and cheese to make 3 more omelets.
|Serving Size:||1 omelet|
|Calories from Fat||35 %|
|Total Fat||8 g|
|Saturated Fat||3 g|
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