Florentine Omelets

Check out the sunny side of omelets. Using fat-free egg product and reduced-fat cheese makes a great wrap for veggies.

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  • prep time 20 min
  • total time
  • ingredients 7
  • servings 4
 

Ingredients

1
(9-oz.) pkg. Green Giant™ frozen chopped spinach, thawed, squeezed to drain
1
(4.5-oz.) jar Green Giant™ Sliced Mushrooms, drained
1/2
teaspoon salt
1/4
teaspoon nutmeg
2
(8-oz.) cartons (2 cups) refrigerated or frozen fat-free egg product, thawed
4
oz. (1 cup) shredded reduced-fat Swiss cheese
Coarse ground black pepper

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LOCATION

Steps

  • 1 Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add spinach, mushrooms, salt and nutmeg; cook 2 to 3 minutes or until thoroughly heated, stirring occasionally. Remove mixture from skillet; set aside.
  • 2 Let skillet cool 1 minute. Wipe skillet clean with paper towel. Spray skillet again with cooking spray; return to medium heat. Pour half of egg product into skillet; cook 3 to 4 minutes or until set but still moist on top, lifting edges occasionally to allow uncooked egg product to flow to bottom of skillet.
  • 3 Top 1 side of cooked egg product with half of the spinach mixture and half of the cheese. With pancake turner, loosen edge of omelet and fold other half over filling. Cover skillet; cook 1 minute. Remove omelet from skillet.
  • 4 Repeat with remaining egg product, spinach mixture and cheese. Sprinkle each omelet with pepper. To serve, cut each omelet in half.
  • 1 Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add spinach, mushrooms, salt and nutmeg; cook 2 to 3 minutes or until thoroughly heated, stirring occasionally. Remove mixture from skillet; set aside.
  • 2 Let skillet cool 1 minute. Wipe skillet clean with paper towel. Spray skillet again with cooking spray; return to medium heat. Pour half of egg product into skillet; cook 3 to 4 minutes or until set but still moist on top, lifting edges occasionally to allow uncooked egg product to flow to bottom of skillet.
  • 3 Top 1 side of cooked egg product with half of the spinach mixture and half of the cheese. With pancake turner, loosen edge of omelet and fold other half over filling. Cover skillet; cook 1 minute. Remove omelet from skillet.
  • 4 Repeat with remaining egg product, spinach mixture and cheese. Sprinkle each omelet with pepper. To serve, cut each omelet in half.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
160
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
3g,
3%
),
Cholesterol
15mg
15%;
Sodium
620mg
620%;
Total Carbohydrate
7g
7%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
15%;
Calcium
40%;
Iron
15%;
Exchanges:
1 Vegetable; 3 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.