This super-fluffy omelette is an easy dinner option when paired with a leafy salad. Though it might seem fussy to beat the whites separately, it's well worth the effort. The extra volume gives the dish a light, airy texture you won't get from beating whole eggs.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2014
Ingredients
Method
In ovenproof nonstick skillet, melt 2 tsp of the butter over medium heat; cook spinach and green onions, stirring occasionally, until spinach is wilted, about 3 minutes. Scrape into bowl; let cool slightly. Stir in egg yolks, feta cheese, pepper and salt.In bowl, beat egg whites until stiff peaks form; fold into egg yolk mixture.
Add remaining butter to pan; melt over medium-low heat. Scrape in egg mixture, smoothing top; cook for 5 minutes. Transfer to 425 F (220 C) oven; bake until top is dry and springs back when touched, 12 to 15 minutes.
Nutritional facts PER SERVING: about
- Fibre 1 g
- Sodium 287 mg
- Sugars 1 g
- Protein 9 g
- Calories 147.0
- Total fat 11 g
- Cholesterol 245 mg
- Saturated fat 5 g
- Total carbohydrate 2 g
%RDI
- Iron 11.0
- Folate 28.0
- Calcium 9.0
- Vitamin A 31.0
- Vitamin C 3.0
