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Ingredients:

Nonstick cooking spray

¼ cup chopped onion

¼ cup canned artichoke heart, rinsed and drained

¼ cup washed and torn spinach leaves

¼ cup chopped plum tomato

1 cup cholesterol- free egg substitute

2 tablespoons sliced pitted ripe olives, rinsed and drained

Dash black pepper

Directions:

Spray small nonstick skillet with cooking spray; heat over medium heat until hot.  Cook and stir onion 2 minutes or until crisp-tender. Add artichoke hearts.  Cook and stir until heated through.  Add spinach and tomatoes; toss briefly.  Remove from heat.  Transfer vegetables to small bowl.  Wipe out skillet and spray with cooking spray. Combine egg substitute, olives and pepper in medium bowl.  Heat skillet over medium heat until hot.  Pour egg mixture into skillet.  Cook over medium heat 5 to 7 minutes; as eggs begin to set, gently lift edges of omelet with spatula and tilt skillet so that uncooked portion flows underneath. When the egg mixture is set, spoon vegetable mixture over half of omelet. Loosen omelet with spatula and fold in half.  Slide omelet onto serving plate.

Yields:  2 servings

2 Protein and 1 Carbohydrate exchange

Adapted from The Low Carb Bible

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