Our coop of culinary creators have developed a cornucopia of magnificent recipes. As always, their mission was to use all natural ingredients and incorporate healthy & light dishes. One caveat was that each dish must possess the true essence of finer flavors commingling as one. We have created three versions of each recipe for a variety of individual needs. We know you will love these !
Servings: 2 Notes: Serving ideas: Cut omelet in half; garnish with dill weed, if desired.
WHAT YOU NEED:
tomato, peeled, seeded, and chopped
chopped fresh dill weed
minced fresh chives
vegetable cooking spray
chopped purple onion
loosely packed chopped fresh spinach
hot cooked rice, cooked without salt, or fat
crumbled feta cheese (3/4 ounce)
chopped fresh dill weed, divided
minced fresh chives, divided
Eggology fresh egg whites
freshly ground pepper
fresh dill weed sprigs
Combine first 4 ingredients; stir well, and set aside. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; sauté 2 minutes. Add spinach; sauté 1-1/2 minutes or until spinach begins to wilt. Stir in rice, feta cheese, 1-1/2 teaspoon dillweed, and 1-1/2 teaspoons chives, and set aside.
Beat 3 oz egg whites in a bowl until thick and pale (about 5 minutes). Add milk; beat until well blended, and set aside.
Beat 3 oz egg whites (at room temperature) and salt until soft peaks form. Add the remaining dill weed, remaining chives, flour, and pepper, beating until stiff peaks form. Gently fold into previous egg white mixture.
Coat a medium-size nonstick skillet with cooking spray, and place over medium heat until hot. Spread egg mixture evenly in skillet; top with spinach mixture. Cover, reduce heat to medium-low, and cook 10 minutes or until center is set.
Carefully loosen omelet with a spatula, and fold in half; gently slide omelet onto a warm serving plate. Spoon tomato mixture over top.