Breakfast - Spinach Omelet Rolls
Source of Recipe
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List of Ingredients
Breakfast - Spinach Omelet Rolls
3/4 pound lean ground pork
3 large cloves garlic, minced
1 teaspoon crushed red pepper flakes
2 cups packed sliced fresh spinach leaves
1 tablespoon cornstarch
1 tablespoon light soy sauce
2 large eggs, or 1/2 cup egg substitute
Brown the pork, garlic, and pepper flakes in a large non-stick
skillet; pour off the drippings. Add the spinach and cook just
until wilted, 1 to 2 minutes.
In a small bowl, combine 1/2 cup water, the cornstarch, and
2 teaspoons of the soy sauce; mix well. Pour into the skillet,
stirring until the mixture thickens. Set aside.
In a small bowl, beat the eggs with the remaining
1 teaspoon of soy sauce.
Heat an 8-or 9-inch non-stick skillet or crepe pan over
medium-high heat and prepare with non-stick pan spray.
Pour in 1/4 of the egg mixture, tilting the skillet so the
eggs cover the bottom of the pan in a thin layer. Cook about
1 minute, just until the egg looks dry and the bottom is
golden brown. Slide out onto a plate; spoon 1/4 of the
pork mixture down the center of the uncooked side of the
omelet; roll up and keep warm.
Repeat the process 3 times with the remaining egg mixture
and filling to make 4 omelet rolls.
Makes 4 servings.
Nutritional info per serving:
Calories: 159, Fat: 6 g, Cholesterol: 156 mg, Sodium: 241 mg,
Carbohydrate: 4 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 22 g
Diabetic Exchanges: 1 Vegetable, 3 Very Lean Meat, 1/2 FatRecipe
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