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Spinach and Pimento Omelet - Dietitian's Choice Recipe
Spinach and Pimento Omelet - Dietitian's Choice Recipe

Category: Breakfast Idea | Serves: 4

(122 ratings)

Nutrition Information:
Calories: 120
Protein: 14 g
Carbs: 8 g
Fat: 4 g
Saturated Fat: 1 g
Sodium: 390 mg
Fiber: 3 g

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Pimentos and tomatoes give this spinach and mozzarella cheese omelet a nice colorful touch!
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
1 Chop spinach; place in medium bowl and add the pimentos and thyme.
2 In a large non-stick frying pan over medium heat, sauté the scallions in olive oil until soft, about 5 minutes.
3 Add the spinach mixture and warm through. Return to the bowl, add mozzarella, and set aside.
4 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.
5 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.
6 As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.
7 When the eggs are mostly set but not dry (in 2 to 3 minutes), spread half of the spinach mixture over the eggs.
8 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.
9 Sprinkle each serving with about 2 Tbsp tomatoes.

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