Preheat the oven to 200°F. Coat a baking sheet with cooking spray.
In medium bowl whisk eggs egg whites water Italian seasoning and salt. Coat large nonstick skillet with cooking spray and place over medium-high heat. Add mushrooms onion pepper and garlic and cook stirring often for 4 minutes. Add spinach and cook for 1 minute or until spinach is wilted. Place in small bowl and cover.
Wipe skillet with paper towel. Coat with cooking spray and place over medium heat. Pour in half of egg mixture and cook for 2 minutes or until bottom begins to set. Lift edges with a spatula so uncooked mixture flows bottom of pan. Cook for 2 minutes or until set. Sprinkle with half of vegetable mixture and half of the cheese. Cover. Cook for 2 minutes until cheese melts. Fold egg mixture in half with spatula. Place on prepared baking sheet and place in oven to keep warm.
Coat skillet with cooking spray. Repeat step 3 to cook another omelet. To serve cut each omelet in half.
Per serving 83 cal, 7 g pro, 10 g carb, 3 g fat, 1 g sat fat, 105 mg chol, 3 g fiber, 280 mg sodium
This recipe has been added to the following public cookbooks:
Susi's,
Bodacious Breakfasts,
My Cook Book,
diner egg dishes,
mary Ann Riedle
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ☆ ☆ | Duck Pig
01/22/08 04:38 PM | Breakfast -Florentine OmeletLow-cal |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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