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OMELETTE PROVENCALE (Omelet Provence Style)


Recipe from The Saint Tropez Diet

Serving Size: 1/4 recipe
Yield: 4 servings

• 8 eggs
• 1 tablespoon milk
• 2 teaspoons olive oil
• 2 ounces onions, diced (about 1/2 small onion)
• 6 ounces tomatoes (about 1 large tomato)
• 3 garlic cloves, minced
• 6 ounces bell peppers (about 1 large bell pepper)
• 6 ounces cooked spinach, chopped (about 2/3 cup cooked spinach)
• 2 tablespoons fresh salad herbs, minced
• Salt and pepper to taste

Make a small X incision on the top and bottom of the tomatoes. Blanch the tomatoes for 20 seconds. Place in ice-cold water to stop the cooking process. Peel, seed, and dice the tomatoes.

2. Heat the oil in a nonstick pan over medium heat. Add the onions and saute until translucent. Add the garlic, bell peppers, and cook for 3 minutes. Add the tomatoes and saute quickly. Add the spinach, herbs, and season to taste. Spread the vegetables evenly over the bottom of the pan.

3. In a bowl, beat the eggs and milk and season to taste. Add the egg mixture to the vegetables and let the eggs set. Reduce heat and continue to cook for 2 to 3 minutes. Fold in half, cook for another minute, and serve immediately.

Per Serving:
232 Cal (55% from Fat, 30% from Protein, 15% from Carb); 17 g Protein; 14 g Tot Fat; 4 g Sat Fat; 6 g Mono Fat; 9 g Carb; 3 g Fiber; 3 g Sugar; 148 mg Calcium; 4 mg Iron; 203 mg Sodium; 491 mg Cholesterol



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