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Open-Face Spinach-Omelet Sandwich

Source of Recipe

by Marsha, from American Egg Board


List of Ingredients

Cooking spray
4 cups fresh whole baby spinach leaves
or chopped large spinach leaves (about 6 oz.)
1 tablespoon water
4 eggs
1/2 cup low-fat cottage cheese
2 teaspoons Italian herb seasoning, crushed
1 focaccia bread (8- or 9-inch), plain, tomato or herb-seasoned, about 5 ounces
4 tomato slices


Recipe

• Evenly coat a 10-inch omelet pan or skillet with spray. Add spinach and water. Cover. Cook over medium heat until spinach is wilted, about 1 minute. Pour out liquid, if necessary.

• In medium bowl, beat together eggs, cheese and seasoning until blended. Pour over spinach mixture. Gently stir to evenly distribute mixture in pan. Cover.

• Cook over medium heat until egg mixture is almost set, about 4 to 5 minutes. Remove from heat. Let stand, covered, until egg mixture is completely set, about 2 to 3 minutes.

• With pancake turner, slide frittata from pan onto bottom half of bread. Top with tomato slices and top half of bread. To serve, cut into wedges.

• Makes four servings.