- 1 (10-ounce) package frozen chopped spinach, thawed and undrained
- 3 tablespoons gluten-free, casein-free chicken broth
- 1 clove garlic, crushed
- ⅛ to ¼ teaspoon pepper
- ¼ cup gluten-free, casein-free Parmesan cheese
- 10 eggs
- 2 tablespoons water
- 2 teaspoons gluten-free, casein-free margarine, divided
Combine spinach, broth, garlic, and pepper in a small saucepan; cover and simmer 20 minutes. Stir in Parmesan cheese; cook 1 minute or until cheese is melted, stirring constantly. Set aside.
Combine eggs and water; beat lightly. Coat a 10-inch omelet pan or heavy skillet with 1 teaspoon gluten-free, casein-free margarine. Place pan over medium heat until just hot enough to sizzle a drop of water.
Pour half of egg mixture into pan. As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so uncooked portion flows underneath.
As mixture begins to set, spread half the spinach mixture over half the omelet. Loosen omelet with a spatula; fold in half and slide onto a warm serving platter.
Repeat procedure with remaining ingredients.
Calories: 149 | Fat: 10 g | Protein: 12 g | Fiber: 1 g