Parmesan Spinach Omelette Recipe
Ingredients
| Frozen chopped spinach package | 1 , undrained | |
| 3 tablespoons chicken broth, either homemade or canned | ||
| Garlic | 1 Clove (5gm), crushed | |
| Pepper | 1/4 Teaspoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Egg substitute | 2 1/2 Cup (16 tbs) | |
| Water | 2 Tablespoon | |
| 2 teaspoons corn oil margarine, divided | ||
Directions
In a small saucepan over medium heat combine spinach, broth, garlic and pepper; cover.
Simmer for 20 minutes.
Add cheese.
Cook for 1 minute or until cheese melts, stirring constantly.
Set aside.
In a bowl combine Egg Beaters and water; beat lightly.
Spray a 10-inch omelet pan or heavy skillet with vegetable cooking spray.
Add margarine.
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.
Simmer for 20 minutes.
Add cheese.
Cook for 1 minute or until cheese melts, stirring constantly.
Set aside.
In a bowl combine Egg Beaters and water; beat lightly.
Spray a 10-inch omelet pan or heavy skillet with vegetable cooking spray.
Add margarine.
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.
Chef
