Spinach Florentine Omelets
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Ingredients
- ½ cup chopped onion
- 2 Tbsp olive oil, divided
- 1 (5-oz) pkg baby spinach
- ½ cup 1% low-fat milk, divided
- ½ cup freshly grated Parmesan cheese
- 6 large eggs
- 2 large egg whites
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Sauté onion in 2 tsp hot oil in a large nonstick skillet over medium heat 5 minutes or until tender. Add spinach; cook 2 minutes or until wilted.
- Stir in ¼ cup milk. Stir in cheese. Remove from heat; cover and keep warm.
- Whisk together eggs, egg whites, ¼ cup milk, salt, and pepper in a large bowl.
- Cook one-fourth of egg mixture in 1 tsp hot oil in a small nonstick skillet over medium heat, tilting pan to spread evenly, 1 minute or until edges begin to set.
- Lift edges with a rubber spatula, tilting pan to allow uncooked egg mixture to flow underneath. Cook 1 minute or until center is just set.
- Top with one-fourth of spinach mixture. Loosen omelet with a spatula; fold in half over filling. Carefully slide onto a plate.
- Repeat procedure with remaining oil, egg mixture, and spinach mixture.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
262
|
262
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 19 | 19 |
| Carb (g) | 6 | 6 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 562 | 562 |
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