Ingredients
- 1 Cup fresh spinach (or 1/2 Cup frozen), tightly packed
- 1/4 Cup chopped tomato (blotted dry), optional
- 2 TB. feta cheese crumbles (Christine uses low fat)
- 1/4-1/2 tsp. GREEK SEASONING
- 1/2 Cup egg whites (whites of 3-4 eggs depending on size) or egg substitute
- nonstick cooking spray
Preparation
Step 1
Spray a 1/2-liter or 2-cup microwave safe bowl with cooking spray. Add the spinach and tomato (if using). Microwave on high for 1 minute. If you are using frozen spinach, blot with paper toweling to absorb some of the moisture. Sprinkle the spinach and tomatoes with the feta and GREEK SEASONING. Top with the egg whites or egg substitute. Microwave on high for 1 minute. Swirl the uncooked egg around the dish and microwave for another 30 seconds to 1 minute until cooked. The omelet puffs up like a souffle while cooking. You can also cook in a saute pan coated with cooking oil spray, by cooking the spinach and tomato 2 minutes, then adding the cheese and eggs and cooking, 2-3 minutes over medium, until done to your liking.
Prep. time: 5 minutes
Cooking time: 5 minutes
Serves: 1