.5 c. chopped onion 2 c. spinach leaves 2 eggs .5 c. egg substitute freshly ground pepper 1 oz. low fat feta cheese
Steam onion in a non-stick pan sprayed with olive oil. In a separate pan, wilt spinach. Lightly beat eggs, egg substitute and pepper. Add to onion and cook on low heat, shaking the pan to keep the egg mixture from sticking. When the eggs are firm on the bottom, flip the mixture as a whole or in parts, letting the parts meld together. When the bottom is cooked, put the wilted spinach on one half of the egg mixture. Sprinke on feta, fold the omelet in half and slide onto a plate. Makes two servings. I like to serve it with tomatoes and avocado (not included in nutrition count).