Spinach and Pimento Omelet made with egg substitute

[Guest guest]

Spinach and Pimento Omelet

 

1 10 oz. box frozen spinach, thawed, dry

1 cup chopped pimentos

1 tsp. dried thyme

1/4 cup chopped scallions

1 tsp. olive oil

2 tbsps. shredded part-skim mozzarella cheese

2 cups fat-free egg substitute

2 tbsps. margarine

1/2 cup diced tomatoes

 

Chop spinach; place in medium bowl and add the

pimentos and thyme. In a large non-stick frying pan

over medium heat, saute the scallions in the oil until

soft, about 5 minutes. Add the spinach mixture and

warm through. Return to the bowl, add the mozzarella,

and set aside. In another medium bowl, whisk together

the eggs and water. Place the frying pan over

medium-high heat and let stand for about 2 minutes.

Add 1 tsp. margarine and swirl the pan to distribute

it. Add half of the eggs. Lift and rotate the pan so

that the eggs are evenly distributed. As the eggs set

around the edges, lift them to allow uncooked portions

to flow underneath. When the eggs are mostly set but

not dry (in 2 to 3 minutes), spread half of the

spinach mixture over the eggs. Use a spatula to fold

the omelet in half. Cut in half and transfer to

individual dishes. Repeat with remaining 1 tsp.

margarine, eggs, and spinach mixture. Sprinkle each

serving with about 2 tbsps. tomatoes. Serves 4.

 

 

 

______________________________\

____

Pinpoint customers who are looking for what you sell.

http://searchmarketing./