- 1/2 tsp canola oil
- 2 Tbsp chopped onion
- 1/2 tsp dried Italian seasoning
- 1 cup egg substitute (such as Egg Beaters)
- Dash of ground black pepper
- 1/2 cup torn spinach leaves
- 2 Tbsp shredded part-skim mozzarella cheese (1/2 oz.)
1. Add the canola oil to a medium-sized non-stick skillet, and place over medium-high heat. Add the onion and Italian seasoning. Saute 3 minutes, or until onion is tender. Add the spinach to the onion mixture, and allow spinach to wilt,(about 1 minute). Set vegetables aside.
2.Coat the pan with cooking spray, and return it to the stovetop over medium-high heat.
3. Pour the egg substitute into a small bowl, and whisk together with a dash of ground black pepper.
4. Add the egg substitute mixture the to pan, and lightly stir until the eggs begin to set (about 10 seconds). Using a rubber spatula, lift the edges of the omelet as it cooks, and tilt the pan, allowing uncooked egg to slide underneath the cooked portion. Continue until all of the egg is cooked (about 1 minute).
5. Spoon the vegetable mixture and shredded cheese into the center of the omelet. Using a rubber spatula, fold one half of the omelet onto the other. Slide omelet out of the pan, and onto a serving plate.
Serves 1
Per Serving Calories 185
