Spinach & Tomato Omelet
Prep Time: 8 minutes
Cook Time: 12 minutes
2 Tbs butter
8 pieces sun-dried tomato, packed in oil; drained and minced*
2 green onions, trimmed and sliced
2 cups baby spinach, washed and chopped
Salt and pepper, to taste
1/2 cup crumbled goat, blue or cheddar cheese
*1 cup chopped, seeded tomato can be substituted for sundried
Heat the butter in a large nonstick, ovenproof skillet over medium heat. Cook the sun-dried tomatoes and green onions about 2 minutes. Stir in the spinach and cook until wilted and the water it gives off evaporates, about 4 minutes.
In a mixing bowl, beat the eggs with salt and pepper, to taste.
Pour the eggs in the skillet, over the tomato and onion; let the pan sit a few seconds until the eggs start to set around the edges. Using a plastic spatula push a piece of the set edge gently toward the center. Tilt the pan and let some of the unset egg from the top fill the little gap you just made. Keep going around the edge of the pan like this, until there is no more unset egg on top.
Scatter the cheese over the top of the omelet. Put the skillet under the broiler and cook just until the top of the omelet is set and puffed, about 2 minutes.
Nutritional Information: Calories Per Serving: 225, Fat: 12 g (8 g Saturated Fat) Cholesterol: 165 mg, Sodium: 188 mg, Carbohydrates: 4 g, Fiber: 3 g, Protein: 16 g
© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician. All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.