Tomato and Spinach Omelet
If a recipe calls for an egg but does not specify large or small, it does not matter what size you buy. However, if a recipe, like this one, calls for large eggs it is because the recipe needs a larger egg.
INGREDIENTS | YIELDS 2 servings
- 4 large egg whites
- 1 large whole egg
- ¼ teaspoon salt
- 1 cup cooked frozen spinach
- 1 cup chopped tomato
- 1 tablespoon olive oil
Beat the egg whites and egg in a small bowl. Mix in the salt.
Heat the spinach in a microwavable bowl for about two minutes or until warm and soft. Mix spinach with chopped tomato.
Heat the olive oil in a small skillet on low heat.
Pour the egg mixture in to coat the surface.
Cook until edges show firmness.
Add the spinach and tomato mixture evenly over the eggs. Fold one side over the other.
Flip the half-moon omelet so both sides are evenly cooked.
Per Serving
- Calories: 181
- Fat: 10 grams
- Protein: 14 grams
- Carbohydrates: 10 grams
- Cholesterol: 106 milligrams
Leftover Egg Yolks
Stir leftover egg yolks lightly and then freeze them in ice cube trays to be defrosted later to brush on bread as a glaze for baking. Another alternative is to mix them into your dog's food for a shiny coat.
