Detalles de la receta

Fresh Spinach, Sweet Tomato Omelet with Rosemary

Número de Porciones: 4

Tamaño de la porción: 1/2 omelet

Omelets are one of the easiest dishes to prepare and one of the most fun to fill-the possibilities are endless!

Nombre: Cantidad:
egg substitute 2 cups
fat-free milk 3 Tbsp
(2 oz) loosely packed baby spinach 2 cups
chopped fresh basil leaves 2 Tbsp
canola oil 1 Tbsp
grape tomatoes, quartered 1 cup
chopped fresh rosemary leaves 0.50 tsp
(2 oz) reduced-fat feta cheese 0.50 cup

Combine egg substitute and milk in a medium bowl and whisk until well blended.


Place the spinach and basil in another medium bowl; set aside.


Heat canola oil in a small nonstick skillet over medium high heat hot. Add tomatoes and rosemary, and cook 2 minutes or until soft, stirring frequently. Add to bowl with spinach and basil, toss, and cover to allow the spinach to wilt slightly and flavors to blend while preparing omelets.


Reduce the heat to medium. Wipe skillet clean with a damp paper towel. Coat skillet with cooking spray and place over medium heat until hot. Pour half of egg mixture into skillet. Cook 5 minutes; as eggs begin to set, gently lift edge of omelet with a spatula and tilt skillet so uncooked portion flows underneath.


When egg mixture is set, spoon half of tomato mixture over half of omelet. Top with half of the feta cheese. Loosen omelet with a spatula and fold in half. Slide omelet onto serving plate and cover with foil to keep warm. Repeat with remaining ingredients.

Información nutricional (por porción)
Calorías 135
Calorías de grasa n/a
Grasa total 55g
Grasa saturada 1g
Colesterol 5mg
Sodio 445mg
Potasio n/a
Carbohidratos 5g
Fibra dietética 1g
Azúcares 3g
Proteína 16g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1 Vegetable 2 Lean Meat 1/2 Fat