Ingredients

How to make it

  • Spray omelet pan ( very small frying pan) with Pam and put on to heat. I usually put the dial at 5 to get a good even heat going.
  • In a small dish mix the eggbeaters, sweet basil and ground pepper.
  • When the pan is warm pour the eggs in the pan. I like to cover my pan at this point and turn the heat down to about 4. This increases the cooking time while reducing the possibility of scorching the eggs. Cook about 2 minutes covered. You'll know you are good when you peak and it isnt completely liquid in there.
  • Chop up the fesh spinach. Small pieces make the cooking of the spinach go quicker and also it blends better with the eggs. Place the spinach in the center of the omelet leaving a margin at the edge. Cover the omelet pan again for another 2 minutes.
  • Last time! Drop the heat to about 3. Top the spinach with the slice of provolone. With a thin spatula fold the omelet in half. Cover again to let the cheese melt, about another 2 minutes.
  • Nutritional Information
  • Calories: 178
  • Fat (g): 9.2
  • Carbohydrates: 1.1
  • Protein (g): 20.2
  • Fiber (g): 0.0

Reviews & Comments 3

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    " It was excellent "
    minitindel ate it and said...
    Hooray for popeye shhhhhhhhhh dont tell brutis or whimpy they will want some too.. hahahaha

    five

    tink
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    " It was excellent "
    zena824 ate it and said...
    All I can say is yummy.....love that spinach...
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    " It was excellent "
    cookingforfun ate it and said...
    easy and delicious. 5 from me
    Arthur
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