Spicy Curried Spinach Open Omelette
| Prep Time: 5 min | Serves: 1 |
| Cooking Time: 10 min | Yield: 1 omelette |
I made this for dinner last night just using whatever I had in the fridge and it was so good, I wanted to share it with my Livestrong friends!
Ingredients
- 1/2 cup Vegetable Broth (low Sodium)
- 1 tbsp Dried Onion Flakes
- 1/2 tsp Garlic Powder
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Ground Cumin
- 1/2 tsp Curry Powder
- 6 cups Fresh Express Baby Spinach
- 1/2 tsp Olive Oil
- 1/2 cup Egg Whites
- 2 tbsp Reduced Fat Cheddar Cheese
Directions
Please note: Please add all spices to your taste! Measurements of cayenne pepper, cumin and curry powder are more like a generous pinch instead of a 1/4 tsp. if you are not a fan of huge spice flavor.
1. Combine the vegetable stock, onion flakes and powdered garlic in a medium sized non-stick pan over medium high heat. Allow to simmer vigorously until liquiid is reduced to half its volume.
2. Add the spinach to the pan and then add the cumin and curry powder, mixing to combine. Place a lid on top and turn the heat down to medium. Cook until the spinach is slightly limp, but not overcooked, about two minutes.
3. Remove the spinach to a plate and sprinkle the cheese on top. Set aside for now.
4. In the same non-stick pan, add the olive oil (just enough to thinly coat the bottom of the pan. I like to pour a little on a paper towel and swipe it in the pan).
5. Pour the egg whites into the pan and cover with the lid. This will allow the egg whites to cook on the bottom as well as the top at the same time.
6. When the top of the egg has set for the most part, slide the spinach off the plate and on top of the egg in the pan. Cover the pan again and let cook until the cheese is thoroughly melted.
7. Slide the omelette open-faced onto a plate and enjoy!