Spinach, Goat Cheese & Olive Omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Fresh spinach, washedGoat cheese Black Kalamata olives, pittedEgg substituteCrushed red chilies peppersFresh-ground pepper
In a microwavable pan, tear up the spinach roughly and add a small splash of water. Microwave covered for about 1 minute (my microwave is older - you cooking time be vary - the spinach just needs to wilt.
Drain off the water.
Crumble the goat cheese in the pan, and add the black olives (cropped slightly).
Stir in .5 cup of Egg Substitute. This is the equivalent of 2 eggs.
Add a shake or two of the crushed red chilies (this is optional - for a milder omelet, omit the chilies.)
Cover and return to the microwave for 2 minutes. Remove, stir (this is so it cooks evenly), recover and return to microwave for another 1 minute and 45 seconds (again, your cooking times may differ - if it's runny, cook it longer).
The eggs should be firm in the bottom of the pan. Fold the omelet in half and slide it on to a plate. Add a sprinkle of fresh-ground black pepper (the olives supply the salt). Good for brunch or breakfast (obviously) but I've also eaten this for lunch and for dinner.
Variations:
Substitute feta or parmesan for the goat cheese
Substitute mushrooms for the olives to cut the sodium.
Substitute whole eggs for "egg substitute"
Double up the amounts to create more servings (and be prepared to increase the cooking time)
Number of Servings: 1
Recipe submitted by SparkPeople user RENNAFIRE.
Drain off the water.
Crumble the goat cheese in the pan, and add the black olives (cropped slightly).
Stir in .5 cup of Egg Substitute. This is the equivalent of 2 eggs.
Add a shake or two of the crushed red chilies (this is optional - for a milder omelet, omit the chilies.)
Cover and return to the microwave for 2 minutes. Remove, stir (this is so it cooks evenly), recover and return to microwave for another 1 minute and 45 seconds (again, your cooking times may differ - if it's runny, cook it longer).
The eggs should be firm in the bottom of the pan. Fold the omelet in half and slide it on to a plate. Add a sprinkle of fresh-ground black pepper (the olives supply the salt). Good for brunch or breakfast (obviously) but I've also eaten this for lunch and for dinner.
Variations:
Substitute feta or parmesan for the goat cheese
Substitute mushrooms for the olives to cut the sodium.
Substitute whole eggs for "egg substitute"
Double up the amounts to create more servings (and be prepared to increase the cooking time)
Number of Servings: 1
Recipe submitted by SparkPeople user RENNAFIRE.
Nutritional Info Amount Per Serving
- Calories: 282.5
- Total Fat: 19.2 g
- Cholesterol: 23.7 mg
- Sodium: 911.8 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 2.7 g
- Protein: 22.0 g
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