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EGG BEATERS SPINACH & MUSHROOM OMELETTE




Source of Recipe


St. Germain's Cafe , Encinitas, CA


List of Ingredients




24 oz. Egg Beaters
1 ½ tsp. canola oil
1 cup fresh mushrooms
4 cups fresh spinach, packed
8 slices toast
4 slices of Swiss cheese (optional - adds 110 calories and 9 grams of fat per slice)
4 cups fresh fruit

Recipe



1. Spray non-stick frying pan with Pam or other low-fat cooking spray.
2. Heat frying pan.
3. Place spinach and mushrooms in frying pan.
4. Add 1/4 cup water and cover for 20 seconds.
5. Remove steamed spinach and mushrooms from frying pan and hold aside.
6. Spray non-stick frying pan with Pam or other low-fat cooking spray and heat on medium-high heat.
7. Pour Egg Beaters (or egg whites if preferred) in pan.
8. Using spatula, fold omelette from outside in until liquid is cooked.
9. Flip omelette over to cook other side, use spatula if needed.
10. Add steamed spinach and mushrooms.
11. Fold in half, top with cheese (optional, not included in analysis).
12. Serve with fresh fruit and dry whole-wheat toast.

Serves 4.