I have to give credit where credit is due. This little dish was inspired by a similar creation on the menu at IHOP. If you're eating out, I'd recommend theirs. If you're staying home -- this is delicious!
Spinach Omlette
Ingredients:
Olive Oil (125 calories, 1 Tbsp)
Spinach (1 cup raw, 10 calories
1 Egg (75 calories)
1 Egg White (15 calories)
Shredded Low Fat Cheese (1/8 cup Kraft Mozerella, 40 calories)
Grape tomatoes (about 4-5, sliced in half) (1 calorie each)
Salsa (10 calories, 2 Tbsp)
Calorie Total: About 275 calories.
First, in a small pan, saute the spinach in a small amount of olive oil. Notice, I did not include an amount. This is up to you, but I use handfuls! It will cook down to a fraction of it's original size, so don't be afraid to use a lot. You can get your full 1 1/2 cups of veggies for the challenge in this one dish, if you want!
While that cooks, crack one egg. Put the white in a bowl and discard the yolk. Add one more egg - yolk and white. (You can do "just the whites" and your omlette will be even lighter on the calories, but I think one yolk gives it a little better flavor. It's up to you.) Stir well.
Once your spinach has wilted down, set it aside on a plate. You can use the same pan for your omlette, but make sure you have a lid for it, and it is about as big around as you expect your omlette to be.
Pour the eggs into the hot pan, and cover. Cook over moderate heat until the top is no longer runny. Flip it over. Pour the spinach onto 1/2 of the egg. Sprinkle cheese of your choice (about 2 Tbsp) over the spinach then fold the egg over. Let cook just long enough to melt the cheese.
Put on a plate and garnish with grape tomatoes, sliced in half, and your favorite salsa or pico de gallo. Add salt to taste, and ENJOY!
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