Spinach and Herb Omelet
Using a combination of eggs and egg whites helps keep the saturated fat down without sacrificing a rich, satisfying flavor.
Body+Soul, July/August Summer 2008
- Prep Time 25 minutes
- Total Time 35 minutes
- Yield Serves 4
- 1 Haas avocado, halved, pitted, peeled, and diced
- 1 tablespoon fresh lemon juice
- Coarse salt and ground pepper
- 4 large eggs plus 4 large egg whites
- 1/4 cup fortified low-fat milk
- 1/2 teaspoon dried rosemary, crumbled
- 3 tablespoons canola oil
- 1/2 cup minced onion
- 1 small jalapeno pepper (ribs and seeds discarded), minced
- 2 cups fresh baby spinach, shredded
- 1 bunch chives, thinly sliced
- 1 cup shredded reduced-fat Swiss cheese
- Sliced mango and kiwi, for serving
- In a small bowl, toss the avocado with the lemon juice, season with salt and pepper, and set aside.
- In a medium bowl, whisk together eggs, egg whites, milk, rosemary, salt, and pepper.
- In a nonstick skillet, heat 1 tablespoon oil over medium. Add onion and cook until tender, about 4 minutes. Add jalapeno and spinach; cook until the spinach has wilted, about 1 minute. Transfer to a bowl; stir in chives and cheese; set aside.
- Wipe the skillet and add 1 tablespoon oil. Add half the egg mixture and cook until nearly set, 1 to 2 minutes. Spoon half of the spinach mixture into the center, fold the omelet over, halve crosswise, and place on serving plate. Top with half the avocado. Repeat with remaining tablespoon of oil, egg and spinach mixtures, and avocado. Serve with mango and kiwi.
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