Baked Spinach and Tomato Omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Directions
1 serving Two Baked eggs (by LADYAVEY) 1 oz Tomato, grape (3oz = appro 12 tomatoes) .125 cup Baby Spinach (raw) .5 tsp Cheese-Parmesian Kraft
Preheat oven to 350. Beat eggs. Cut tomatoes in quarters. Tear spinach into small pieces. Pour eggs into two muffin tins and add tomatoes and spinach. Sprinkle with cheese. Bake until eggs are set.
Serving Size: 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user CLCARPER22203.
Serving Size: 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user CLCARPER22203.
Nutritional Info Amount Per Serving
- Calories: 268.6
- Total Fat: 21.1 g
- Cholesterol: 1.3 mg
- Sodium: 25.6 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.1 g
- Protein: 15.7 g
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