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Serves Cooking time: 2 minutes
Omelet filling options are limitless. Try the variations below or improvise with leftover cooked vegetables or ingredients at hand.
You Will Need
2 cups baby spinach, rinsed
2 tablespoons crumbled goat cheese or feta cheese
1 tablespoon chopped scallion
1 large egg
2 large egg whites
1/4 teaspoon hot red pepper sauce, such as Tabasco
Pinch of salt
Pinch of freshly ground black pepper
1 teaspoon olive oil
What to Do
1. Bring about 1 inch (2.5 centimeters) of water
to a boil in a large saucepan. Drop in spinach and
cook just until wilted, about 30 seconds. Drain,
press out liquid and chop coarsely. (Alternatively,
place spinach in a microwave-safe bowl, cover
with vented plastic wrap, and microwave on high
for 1 to 2 minutes.) Place the spinach in a small
bowl. Stir in the cheese and scallion.
2. Blend egg, egg whites, hot sauce, salt, and
pepper briskly with a fork in a medium bowl.
Heat oil in a 7- to 10-inch (18- to 25-centimeter)
nonstick skillet over medium-high heat until hot.
Tilt the skillet to swirl oil over surface. Pour in
egg mixture. Immediately stir egg mixture with
heat-resistant rubber spatula or fork for a few
seconds. Then use spatula to push cooked
portions at edges toward the center, tilting the
skillet to allow uncooked egg mixture to fill in
areas around edges. Sprinkle spinach mixture
over the omelet. Continue to cook until almost
set, and the bottom is golden. The entire cooking
process should take about 1 minute.
3. Use a spatula to fold one-third of the omelet
over the filling. Tip the skillet and, using spatula
as a guide, slide the omelet onto a plate so that it
lands, folded in thirds, seam-side down.
Per serving: 235 calories, 20 g protein, 4 g carbohydrates,
1 g fiber, 15 g total fat, 6 g saturated fat, 228 mg cholesterol,
471 mg sodium.
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