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Breakfast Spinach and Tomato Cheese Omelet

 
Breakfast Spinach and Tomato Cheese Omelet
284

Perfect for a Sunday breakfast or brunch this spinach and tomato omelet tastes great. Stuffed with juicy tomatoes, spinach and cheese.

Yield

1

servings

Prep

10

min

Cook

5

min

Ready

15

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 teaspoon olive oil, extra-virgin
5 each cherry tomatoes
halved
1 each scallions, spring or green onions
sliced
1 cup baby spinach
washed, with water still clinging to leaves
*
½ cup liquid egg substitute
or you can use two eggs
¼ cup cheddar cheese, reduced-fat
shredded
*
teaspoon salt
*
teaspoon black pepper
freshly ground
*
1 tablespoon water

Directions

Spray a small nonstick skillet with cooking spray.

Add oil and heat over medium-high heat.

Add tomatoes and scallion and cook, stirring once or twice, until softened, 1 to 2 minutes.

Place spinach on top, cover and let wilt, about 30 seconds.

Stir to combine.

Pour in egg substitute(or eggs), reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds.

Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more.

Sprinkle cheese, salt and pepper over the omelet.

Lift up an edge of the omelet and drizzle the remaining 1 tablespoon water under it.

Cover, reduce heat to low and cook until the egg is completely set and the cheese is melted, about 2 minutes.

Fold over using the spatula and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 6435% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 138mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 10g
Vitamin A 29% Vitamin C 34%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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