Another breakfast alternative!
6 eggs
1/3 cup grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp dried basil leaves
1/4 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
6 oz fresh spinach, torn into bite-sized pieces (about 6 cups loosely packed)
5-6 cherry tomoatoes, sliced
In a small bowl, beat eggs.
Add cheese, garlic powder, basil, salt, pepper and nutmeg;
mix well.
Set aside.
Generously spray 9 or 10-inch nonstick skillet with sloping sides (omelet or crepe
pan) with nonstick cooking spray.
Heat over medium heat until hot.
Add spinach;
cover and cook 2 to 3 minutes or until spinach is slightly wilted,
stirring once or twice
and watching carefully to prevent burning.
(If necessary, add 2 tbls water if spinach
is well drained.)
Spread spinach and tomatoes evenly in skillet.
Pour egg mixture over top.
Cover;
cook over low heat for 12-15 minutes or until eggs are set.
To serve, cut into wedges.
Makes 4 servings with 4 carbs per serving.
14 g protein per serving.
by:
charly
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