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Scrambled Omelet Florentine

Scrambled Omelet Florentine

Get your deep green vegetables at breakfast! Enjoy an omelet “scrambled style” so you don't have the stress of flipping it correctly. This is a quick everyday high-protein breakfast, as well as perfect for company.

Recipe from Kally Mavromatis

Ingredients

  • 2 cups of fresh, unpacked, ready-to-eat baby spinach
  • 2 shakes of dried onion flakes
  • 1/2 cup of egg substitute (i.e. Egg Beaters)
  • Fresh cracked pepper
  • 2 shakes of dried dill weed (optional)
  • 2 tablespoons of crumbled, reduced-fat feta cheese
  • 2 tablespoons of chopped tomato

Preparation

  • Coat a sauté pan with non-stick cooking spray; heat over medium-high heat.
  • Add the spinach and dried onion and sauté for 2 minutes (spinach will shrink down to almost nothing).
  • Add the Egg Beaters, cracked pepper and dill weed.
  • Stir until the eggs are almost completely set.
  • Add the chopped tomato and feta cheese for the last one minute of cooking time.
  • Serve with whole-grain toast and sliced fruit.

This recipe makes one serving.

Nutritional Analysis (per serving)

  • 110 calories
  • 500 milligrams sodium
  • 2 grams fat
  • 5 grams carbohydrates
  • 6 grams fiber
  • 17 grams protein

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