Recipe Summary:

Preparation Time: 30 minutes

Number of Servings: 4

Cups of Fruits and Vegetables Per Person: 0.75

Ingredients:
1 box (10 oz) frozen spinach, thawed & dry
1 cup chopped pimentos
1 tsp dried thyme
1/4 cup chopped scallions
1 tsp olive oil
2 Tbsp shredded part-skim mozzarella cheese
2 cups fat-free egg substitute
2 tsp trans fat-free margarine
1/2 cup diced tomatoes

Directions:
Chop spinach; place in medium bowl and add the pimentos and thyme. In a large non-stick frying pan over medium heat, sauté the scallions in olive oil until soft, about 5 minutes. Add the spinach mixture and warm through. Return to the bowl, add mozzarella, and set aside. In another medium bowl, whisk together the eggs and water. Place the frying pan over medium-high heat and let stand for about 2 minutes. Add 1 tsp margarine and swirl the pan to distribute it. Add half of the eggs (1 cup egg substitute). Lift and rotate the pan so that the eggs are evenly distributed. As the eggs set around the edges, lift them to allow uncooked portions to flow underneath. When the eggs are mostly set but not dry (in 2 to 3 minutes), spread half of the spinach mixture over the eggs. Use a spatula to fold the omelet in half. Cut in half and transfer to individual dishes. Repeat with the remaining 1 tsp margarine, eggs and spinach mixture. Sprinkle each serving with about 2 Tbsp tomatoes.

Nutrition Facts

Spinach and Pimento Omelet
Serving Size 1/4 recipe