Spinach and Mushroom Omelet - 20g Carbs, 3g Fiber, 3g Sugar
From: Mix 'n Match Meals in Minutes
Servings: 2
1 cup washed ready-to-eat spinach
1 1/2 cups sliced portobello mushrooms (1/4 lb)
1/8 tsp nutmeg
2 slices rye bread
Olive oil cooking spray
2 cups egg substitute
Salt and freshly ground black pepper to taste
Place spinach and mushrooms in a microwave-safe bowl.
Sprinkle with nutmeg and microwave on high for 3 minutes.
Toast bread and spray one side of each slice
with olive oil cooking spray. Set aside.
Pour egg substitute into a bowl and salt and pepper.
Heat a 9-or 10-inch nonstick skillet over medium-high
heat and spray with cooking spray. Pour in egg mixture
and let eggs set for 30 seconds. Tip the pan and lightly
move the eggs so that they all set. Cook 1-1/2 minutes or
until eggs are set. Cook a few seconds longer for firmer eggs.
Place spinach mixture on half the omelet and fold the
omelet in half. Slide out of the pan by tipping the pan
and holding a plate vertically against the side of the
pan. Invert the omelet onto the plate.
Cut in half and serve with toast.
Servings: 2
Nutrition per Serving:
205 Calories, 1g Fat, 0mg Cholesterol, 646mg Sodium,
20g Carbs, 3g Dietary Fiber, 3g Sugars, 28g Protein
Diabetic Exchanges: 1 Starch, 3 Very Lean Meat, 1 Vegetable
