spinach and Onion tortilla
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 159.3
- Total Fat: 11.3 g
- Cholesterol: 205.9 mg
- Sodium: 212.0 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 2.0 g
- Protein: 12.5 g
View full nutritional breakdown of spinach and Onion tortilla calories by ingredient
Introduction
Low carb tortilla Low carb tortillaNumber of Servings: 6
Ingredients
-
200 grams frozen spinach ( I used a bag of fresh which was a little less -170grm)
6 eggs
2-3 roasted red peppers (i just sauteed them instead of roasting)
1 onion (only had a half)
sea salt & freshly ground black pepper
olive oil
Tips
I got the recipe via pinterest and azaharskitchen ...I have put my changes in the ingredients list...the calories are based on my changes....I also added some grated cheese on top and put it under grill till it melted.
The only tricky pit was flipping it back into pan...I dont think i waited long enough for it to set...but it worked anyway
Directions
Cook the frozen spinach in boiling water, then let drain. Squeeze out excess moisture with paper towels (I use a salad spinner). Add salt and pepper to taste. Cut onion in half lengthwise, then slice finely. Using a 22cm skillet, sauté the onion slices in 1 tbsp olive oil until transparent and tender. Place the eggs in a large bowl and whisk them around a bit. Slice up roasted red peppers, and add them to the eggs with the cooled cooked spinach and onions. Mix well.
Heat up the same skillet you used to cook the onions, adding a bit more olive oil if necessary. When the pan is well-heated pour in the egg mixture and immediately turn the heat down to med-low. Cook until the omelette is almost firm, shaking pan occasionally so it doesn’t stick. Slide omelette onto a plate, invert pan over top, and flip it back into the pan. Continue cooking until the tortilla is set. Place plate over pan, flip the tortilla one more time, and you’re done. Let cool before serving.
Serving Size: makes about 6 portions
Number of Servings: 6
Recipe submitted by SparkPeople user ELAINEKB.
Heat up the same skillet you used to cook the onions, adding a bit more olive oil if necessary. When the pan is well-heated pour in the egg mixture and immediately turn the heat down to med-low. Cook until the omelette is almost firm, shaking pan occasionally so it doesn’t stick. Slide omelette onto a plate, invert pan over top, and flip it back into the pan. Continue cooking until the tortilla is set. Place plate over pan, flip the tortilla one more time, and you’re done. Let cool before serving.
Serving Size: makes about 6 portions
Number of Servings: 6
Recipe submitted by SparkPeople user ELAINEKB.