With spinach and cheese always on hand, you have the basis for easy omelettes any night of the week.
- Portion size 4 servings
Ingredients
Method
Drain and squeeze spinach dry; chop coarsely and set aside.
In large bowl, whisk together eggs, milk, salt, pepper and oregano; stir in spinach. In 8- or 9-inch (20 or 23 cm) nonstick ovenproof skillet, heat oil over medium heat; pour in egg mixture. Cook for 10 minutes or until almost set, scraping around edge to prevent sticking.
Sprinkle with cheese; broil for about 2 minutes or until bubbly and egg is set.
Nutritional facts <b>Per serving (using Cheddar cheese):</b> about
- Sodium 413 mg
- Protein 18 g
- Calories 292.0
- Total fat 22 g
- Cholesterol 446 mg
- Saturated fat 7 g
- Total carbohydrate 5 g
%RDI
- Iron 16.0
- Folate 40.0
- Calcium 23.0
- Vitamin A 61.0
- Vitamin C 10.0
