1 pkg (6-oz) fresh spinach, stemmed
3 cups egg substitute, divided
3/4 cup diced plum tomatoes
1 cup (4-oz) finely shredded reduced-fat cheddar cheese
1/4 tsp black pepper
pinch of salt, optional
nonstick cooking spray
Rinse the spinach; drain, leaving water clinging to leaves. Place in a large microwavable bowl, cover and wrap with plastic wrap. Microwave on high about 3 minutes or until spinach wilts. Drain spinach and set aside.
Spray an 8-inch nonstick skillet with nonstick cooking spray and heat over medium heat. Pour 3/4 cup egg substitute into skillet; cook about 2 minutes or until set, lifting edge to allow uncooked portion to flow underneath.
Spoon a fourth of the spinach and a fourth of the tomatoes over the omelet; sprinkle with 2 tablespoons of the cheese; add pepper and salt, if desired.
Repeat the process to make 3 more omelets.
Per serving: 222 calories, 31 g protein, 5 g carbs
3/4 cup diced plum tomatoes
1 cup (4-oz) finely shredded reduced-fat cheddar cheese
1/4 tsp black pepper
pinch of salt, optional
nonstick cooking spray
Rinse the spinach; drain, leaving water clinging to leaves. Place in a large microwavable bowl, cover and wrap with plastic wrap. Microwave on high about 3 minutes or until spinach wilts. Drain spinach and set aside.
Spray an 8-inch nonstick skillet with nonstick cooking spray and heat over medium heat. Pour 3/4 cup egg substitute into skillet; cook about 2 minutes or until set, lifting edge to allow uncooked portion to flow underneath.
Spoon a fourth of the spinach and a fourth of the tomatoes over the omelet; sprinkle with 2 tablespoons of the cheese; add pepper and salt, if desired.
Repeat the process to make 3 more omelets.
file photo
Serves 4Per serving: 222 calories, 31 g protein, 5 g carbs
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