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Breakfast page 1EGGS, OMELETTES >>>>> >  Spinach Pimento Omelet



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Makes 4 servings
This is an official 5 A Day recipe

1 box (10 ounces) 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 Tbsp. 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, sauté 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 the remaining 1 tsp. margarine, eggs and spinach mixture.
Sprinkle each serving with about 2 Tbsp. tomatoes.

Nutritional Analysis Per Serving: Calories, 122; Fat, 3.8g; Fiber, 1.8mg; Cholesterol, 2mg; Sodium, 246; percent calories from fat, 13%.


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