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Friday, March 19, 2010

Spinach and Tomato Omelet

Spinach and Tomato Omelet
3 eggs (or 6 egg whites), slightly beaten
1/4 cup cooked spinach
6 pieces sun-dried tomatoes
Nonstick spray
Salt and pepper
Soak sun-dried tomatoes in hot water for 10 minutes. Drain, pat dry, cut in half, and season with salt and pepper.
Spray a pan thoroughly with nonstick spray. Add spinach and tomatoes to pan and sauté gently for one minute. Remove from pan and set aside. Add eggs to hot pan and cook for one minute. Sprinkle eggs with spinach and tomatoes, season with salt and pepper, and cook until the eggs are done to your liking. Fold omelet over and turn onto the plate for serving. Try this with warm tomato sauce or a dollop of pesto or goat cheese. Serves 1.
Cooking Time: 5 minutes
Nutritional Information: (per serving)
Protein: 25 g
Fiber: 3 g
Carbs: 10 g
Fat Total: 13.5 g
Saturated Fat: 6 g

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