Spinach and Pimento Omelet
1 10 ozs. box frozen spinach, thawed, dry
1 cup chopped pimentos or (fresh fire roasted red bell peppers)
1 tsp. dried thyme
1/4 cup chopped scallions
1 tsp. olive oil
2 tbsps. shredded part-skim mozzarella cheese
2 cups fat-free egg substitute or 7-8 eggs beaten
2 tbsps. margarine
1/2 cup diced tomatoes
Chop spinach; place in medium bowl and add the pimentos and thyme. In a large
non-stick frying pan over medium heat, saute the scallions in the oil until
soft, about 5 minutes. Add the spinach mixture and warm through. Return to the
bowl, add the mozzarella, and set aside. In another medium bowl, whisk together
the eggs and water. Place the frying pan over medium-high heat and let stand
for about 2 minutes. Add 1 tsp margarine and swirl the pan to distribute it.
Add half of the eggs. Lift and rotate the pan so that the eggs are evenly
distributed. As the eggs set around the edges, lift them to allow uncooked
portions to flow underneath. When the eggs are mostly set but not dry (in 2 to
3 minutes), spread half of the spinach mixture over the eggs. Use a spatula to
fold the omelet in half. Cut in half and transfer to individual dishes. Repeat
with remaining 1 tsp margarine, eggs, and spinach mixture. Sprinkle each
serving with about 2 tbsps. tomatoes.
Serves 4.
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