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Parmesan Spinach Omelette Recipe
|Frozen chopped spinach package||10 Ounce, thawed, undrained (1 Package)|
|Chicken broth||3 Tablespoon (Either Homemade Or Canned)|
|Garlic||1 Clove (5 gm), crushed|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Egg substitute||2 1⁄2 Cup (40 tbs)|
|Corn oil margarine||2 Teaspoon, divided|
Serving size: Complete recipe
Calories 1204 Calories from Fat 726
% Daily Value*
Total Fat 82 g126.2%
Saturated Fat 17.3 g86.4%
Trans Fat 1.8 g
Cholesterol 29 mg
Sodium 2010.4 mg83.8%
Total Carbohydrates 32 g10.8%
Dietary Fiber 6.4 g25.5%
Sugars 20.9 g
Protein 85 g170.7%
Vitamin A 567.7% Vitamin C 140.4%
Calcium 102.4% Iron 110.3%
*Based on a 2000 Calorie diet
Simmer for 20 minutes.
Cook for 1 minute or until cheese melts, stirring constantly.
In a bowl combine Egg Beaters and water; beat lightly.
Spray a 10-inch omelet pan or heavy skillet with vegetable cooking spray.
Place over medium heat until just hot enough to sizzle a drop of water.
Into the heated skillet pour half the Egg Beater mixture.
With a spatula lift the edges of the mixture gently as mixture starts to set so uncooked mixture flows underneath.
Cook until set.
Over half the omelet spread half the spinach mixture.
Loosen with spatula; fold omelet over.
Onto a warm serving plate slide the omelet.
Repeat with the remaining margarine, Egg Beater mixture and spinach mixture.