Low Cal Spinach And Garlic Omelette Recipes

SPINACH AND GARLIC OMELET

Spinach and Garlic Omelet image

You can use bagged baby spinach or stemmed and washed bunch spinach for this simple omelet with Mediterranean flavors.

Provided by Martha Rose Shulman

Categories breakfast, for one, main course

Time 15m

Yield 1 serving.

Number Of Ingredients 7

Ingredients

2 ounces baby spinach or stemmed, washed bunch spinach (2 cups, tightly packed)
1 large or 2 small garlic cloves, minced or puréed
Salt and freshly ground pepper
2 eggs
2 to 3 teaspoons low-fat milk
2 teaspoons extra virgin olive oil
2 teaspoons freshly grated Parmesan

Steps:

Wash the spinach and wilt in a frying pan over medium-high heat. The water remaining on the spinach leaves after washing will be sufficient. Drain, allow to cool and squeeze out excess water. Chop medium-fine and toss with half the garlic and salt and pepper to taste.
Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the remaining garlic, salt and pepper to taste and 2 to 3 teaspoons milk.
Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
As soon as the eggs are set on the bottom, sprinkle the spinach over the middle of the egg pancake and top with the Parmesan, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 6 grams, Sodium 411 milligrams, Sugar 1 gram, TransFat 0 grams

LOW CAL SPINACH AND GARLIC OMELETTE

Low Cal Spinach and Garlic Omelette image

This is yummy and even tho it is quite small, wait a few minutes before considering a second serve and you will be satisfyed after just the one.

Provided by miss_nic

Categories Breakfast

Time 15m

Yield 1 omlette, 1 serving(s)

Number Of Ingredients 4

Ingredients

2 egg whites
40 g frozen spinach
1 teaspoon crushed fresh garlic
butter-flavored cooking spray

Steps:

Defroest spinach in microwave - approx 1 minute.
Mix egg whites with garlic and spinach in small bowl of jug.
Spray small pan or omlette maker with butter spray and heat.
Pour mixture evenly into heated pan.
Wait 2-3 mins, flip, then serve.

Nutrition Facts : Calories 51.2, Fat 0.4, SaturatedFat 0.1, Sodium 139.7, Carbohydrate 3.2, Fiber 1.3, Sugar 0.8, Protein 9

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