Spinach and Pimento OmeletEn Español (Spanish Version)
Serving Size¼ recipeCalories
120Calories from Fat35Total Fat
4 gSaturated Fat1 gCholesterol
390 mgTotal Carbohydrate
8 gDietary Fiber3 gSugars4 gProteins
14 gVitamin A80% DVVitamin C100% DVCalcium10% DVIron10% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings4Preparation Time30 minutes
Cups of Fruits and Vegetables Per Person: 1.5
IngredientsMeasuresFrozen spinach, thawed & dry1 box (10 ounces)Chopped pimentos1 cupDried thyme1 teaspoonChopped scallions¼ cupOlive oil1 teaspoonShredded part-skim mozzarella cheese2 tablespoonsFat-free egg substitute2 cupsWater2 tbspTrans fat-free margarine2 teaspoonDiced tomatoes½ cupDirectionsChop spinach; place in medium bowl and add the pimentos and thyme.In a large non-stick frying pan over medium heat, sauté the scallions in olive oil until soft, about 5 minutes.Add the spinach mixture and warm through. Return to the bowl, add mozzarella, and set aside.In another medium bowl, whisk together the eggs and water.Place the frying pan over medium-high heat and let stand for about 2 minutes.Add 1 teaspoon margarine and swirl the pan to distribute it. Add half of the eggs (1 cup egg substitute).Lift and rotate the pan so that the eggs are evenly distributed.As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.When the eggs are mostly set but not dry (in 2 to 3 minutes), spread half of the spinach mixture over the eggs.Use a spatula to fold the omelet in half. Cut in half and transfer to individual dishes. Repeat with the remaining 1 teaspoon margarine, eggs, and spinach mixture.Sprinkle each serving with about 2 tablespoons of tomatoes.
Fruit: 0; Vegetables: 2; Meat: 2; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.