Here I go again...on my quest for low cal high nutrition, high flavor natural food.
This was an omelet I made for my husband one hungry morning this week when we got fresh eggs from the farm around the road.
2 slices of the bread I told you about Alvarado flax bread 50 calories a slice, toasted
1 cup washed baby spinach leaves
2 oz. Soy Kass, Monterrey Jack, sliced
2 large egg whites
Spray a cast iron skillet with olive oil cooking spray. Place the skillet over medium low heat.
Separate the eggs letting the egg whites fall directly into the pan, don't stir. Spread the spinach leaves over the whites. Put the cheese to one side on top of the spinach.
Cover the pan for 2 minutes, lower heat to low. Remove cover to check for melted cheese. Flip the "uncheese" side over the cheese.
Serve with the toast or cut the omelet in half and serve each half on each slice of toast.
Recipes, photos, and writing by Karen Pickus 2011
Courtesy Karen Pickus 2011