Spinach And Pimento Omelette
|Frozen spinach||10 Ounce, thawed and squeezed dry (1 Box)|
|Chopped pimentos||1 Cup (16 tbs)|
|Dried thyme||1 Teaspoon|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|Olive oil||1 Teaspoon|
|Shredded part skim mozzarella cheese||2 Tablespoon|
|Fat free egg substitute||2 Cup (32 tbs)|
|Diced tomatoes||1⁄2 Cup (8 tbs)|
If necessary, chop the spinach.
Place in a medium bowl.
Add the pimentos and thyme.
In a large no-stick frying pan over medium heat, saute the scallions in the oil until soft, about 5 minutes.
Add the spinach mixture and warm through.
Return to the bowl, add the 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.
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 tomatoes.