Omelette- spinach artichoke
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
0.50 cup Egg - Eggbeaters 2 cup Spinach, fresh 0.25 cup Artichoke quarters-canned in water .25 tbsp Hormel Bacon Bits .50 tbsp Extra Virgin Olive Oil
Brush the bottom of a small non-stick fry pan with olive oil. Saute spinach until just wilted and add 1/4 cup artichokes. Mix with spinach. Turn off burner and allow to stay warm.
Brush the bottom of a heated non-stick omelette pan with olive oil. Pour in 1/2 cup eggbeaters, sprinkle the bacon bits over the eggbeaters and cook over medium heat. Using a spatula, as the edges of the egg set, lift the edges and tip the pan allowing the non-cooked eggbeaters to get underneath. Keep doing this until the eggbeaters are firmly set. Carefully flip the eggbeaters over. Add the vegetable mix to one side of the top of the eggbeaters and fold the other half over to sandwich your veggies inside. Carefully remove to a serving plate.
Serving Size: 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user CANNIE0814.
Brush the bottom of a heated non-stick omelette pan with olive oil. Pour in 1/2 cup eggbeaters, sprinkle the bacon bits over the eggbeaters and cook over medium heat. Using a spatula, as the edges of the egg set, lift the edges and tip the pan allowing the non-cooked eggbeaters to get underneath. Keep doing this until the eggbeaters are firmly set. Carefully flip the eggbeaters over. Add the vegetable mix to one side of the top of the eggbeaters and fold the other half over to sandwich your veggies inside. Carefully remove to a serving plate.
Serving Size: 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user CANNIE0814.
Nutritional Info Amount Per Serving
- Calories: 157.6
- Total Fat: 7.6 g
- Cholesterol: 1.3 mg
- Sodium: 547.4 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 2.8 g
- Protein: 16.0 g
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