Guest guest Posted September 30, 2008 Report Share Posted September 30, 2008 Spinach and Pimento Omelet 1 10 ozs. box frozen spinach, thawed, dry 1 cup chopped pimentos or (fresh fire roasted red bell peppers) 1 tsp. dried thyme 1/4 cup chopped scallions 1 tsp. olive oil 2 tbsps. shredded part-skim mozzarella cheese 2 cups fat-free egg substitute or 7-8 eggs beaten 2 tbsps. margarine 1/2 cup diced tomatoes Chop spinach; place in medium bowl and add the pimentos and thyme. In a large non-stick frying pan over medium heat, saute the scallions in the oil until soft, about 5 minutes. Add the spinach mixture and warm through. Return to the bowl, add the 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. 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 remaining 1 tsp margarine, eggs, and spinach mixture. Sprinkle each serving with about 2 tbsps. tomatoes. Serves 4. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.