Parmesan Spinach Omelette
|Frozen chopped spinach package||10 Ounce, thawed, undrained (1 Package)|
|Chicken broth||3 Tablespoon (Either Homemade Or Canned)|
|Garlic||1 Clove (5 gm), crushed|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Egg substitute||2 1⁄2 Cup (40 tbs)|
|Corn oil margarine||2 Teaspoon, divided|
In a small saucepan over medium heat combine spinach, broth, garlic and pepper; cover.
Simmer for 20 minutes.
Cook for 1 minute or until cheese melts, stirring constantly.
In a bowl combine Egg Beaters and water; beat lightly.
Spray a 10-inch omelet pan or heavy skillet with vegetable cooking spray.
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.