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    Spinach Omelet

    Source of Recipe


    List of Ingredients

    1/2 cup frozen spinach, thawed, drain well
    1 1/2 cups fresh spinach
    2 large eggs
    2 teaspoon grated Parmesan cheese
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/2 teaspoon olive oil
    tomatoes (oprional)


    For fresh spinach.
    In a medium saucepan, cook spinach with just the water that clings to it until just wilted, 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.

    If you like tomato, add chopped tomatoto the mixture just before folding the omelet

    1 serving
    5 points




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