FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

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

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

SPINACH AND PIMENTO OMELET

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%.
 

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages