Spinach Omelette - Greek Style

(serves 2)

  • 6 egg whites

  • 1/2 cup washed spinach leaves, stemmed and patted dry

  • 2 Tbs crumbled low-fat feta cheese

  • Freshly ground pepper

  • dash salt

Method:

Coat 8" nonstick skillet with nonstick cooking spray, and heat over medium heat.

Lightly beat the egg whites with the pepper and salt. Pour the eggs into the pan and cook briefly without stirring (about 2 minutes) until just barely set around the edges. Add the spinach and feta, distributed evenly. As the omelette cooks, lift edges gently to allow the uncooked egg to flow under the cooked egg. When the egg is nearly set in the middle, fold the omelette in half and transfer to a plate. Serve with sliced tomato, if desired.

Nutrition information: Approx. 75 calories, 12 grams protein, 2 grams carbohydrate, 2 grams fat


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