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Florentine Omelette
2 eggs
2 egg whites
3 tablespoons water
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon salt
8 ounces mushrooms, sliced
1 onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
4 ounces (2 packed cups) spinach leaves, chopped
3/4 cup (3 ounces) shredded low-fat mozzarella cheese
- Preheat the oven to 200. Coat a baking
sheet with cooking spray.
- In a medium bowl, whisk together the eggs,
egg whites, water, Italian seasoning and salt.
- Coat a large, nonstick skillet with
cooking spray and place over medium-high heat. Add the mushrooms, onion,
pepper and garlic and cook, stirring often for 4 minutes, or until the
pepper starts to soften. Add the spinach and cook for 1 minute, or until
the spinach is wilted. Place in a small bowl and cover.
- Wipe the skillet with a paper towel. Coat
with cooking spray and place over medium heat. Pour in half of the egg
mixture. Cook for 4 minutes, or until set. Sprinkle with half of the
reserve vegetable mixture and half the cheese. Cover and cook for 2
minutes, or until the cheese melts. Using a spatula, fold the egg mixture
in half. Place on the prepared baking sheet and place in the oven to keep
warm.
- Coat the skillet with cooking spray.
Repeat with the remaining egg mixture, vegetable mixture and cheese to
cook another omelette. To serve, cut each omelette in half.
Makes 4 servings
Nutritional anaylsis per serving:
Calories 128; Protein
13g; Carbohydrates 7g;
Fat 7g; Saturated fat 3g; Cholesterol 115mg;
Dietary fiber 3g; Sodium 346mg
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