2 1/2 cups spinach (do not dry)
2 large eggs
2 teaspoons grated Parmesan cheese
1/2 teaspoon table salt
1/4 teaspoon freshly-ground black pepper
1/2 teaspoon olive oil
Directions: one line for each direction. When saved the lines will be numbered.
In a medium saucepan, cook spinach with just the water that clings to it until just wilted, about 2 minutes.
Drain well, squeezing out all liquid. Cool, then chop finely.
In a medium bowl, combine eggs, cheese, salt, pepper and 1 tablespoon water.
In a small nonstick skillet, heat oil. Pour egg mixture into pan; reduce heat and cook until base is set and top is still a little creamy, about 2 minutes.
Sprinkle spinach over one half of eggs; fold omelet in half and cook until eggs are completely set, about 1 minute longer. Serve at once.
This recipe yields 1 servings.
PointsŪ Value: 5
Comments: If you like, add a chopped tomato to the mixture just before folding the omelet.
Nutrition Facts
Servings Per Recipe: 1
Amount Per Serving
Calories: 183
Calories from Fat 66.6%
Total Fat
13g
Cholesterol
427mg
Sodium
1365mg
Carbohydrate
1g
Dietary Fiber
0g
Protein
14g
Exchanges: 2 Lean Meat
Rating: ()
Added On: February 29, 2008
* Weight Watchers at http://www.weightwatchers.com
