Peanut Butter Cup Omelette

By Jackie618

207 cal/serving

Ingredients

• 1 large egg OR 2 large egg whites
• 1 cup packed, fresh spinach (optional)
• 2 Tbsp unsweetened almond milk
• 1 Tbsp unsweetened cocoa powder (I like Hershey's Special Dark)
• 10 drops vanilla stevia
• 1/3 cup fat-free vanilla Greek yogurt (I like Chobani)
• 2 Tbsp peanut flour OR 1 Tbsp creamy peanut butter
• banana, creamy peanut butter, and cacao nibs for topping

Details

Adapted from kissmybroccoliblog.com

Preparation

Step 1

Heat a non-stick skillet over medium-high heat and coat liberally with cooking spray.
In a small blender or food processor, combine egg, spinach, milk, cocoa, and sweetener and blend until smooth.
Pour mixture into skillet and roll pan around so that the mixture climbs about 1 inch up the sides of the pan.
Reduce temperature to medium, cover and, cook until set (5-6 minutes).
Meanwhile, whisk together yogurt and peanut flour (or peanut butter) in a small bowl.
Remove from heat, transfer to a plate, spread with peanut butter yogurt and fold over.
Top with sliced banana, a drizzle of creamy peanut butter and cacao nibs.