Spinach Omelet

1. 1

   Combine spinach, broth, garlic and pepper in a small saucepan; cover and simmer 20 minutes.

2. 2

   Stir in Parmesan cheese; cook 1 minute or until cheese is melted, stirring constantly.

3. 3

   Set aside. Combine eggs and water; beat lightly.

4. 4

   Coat a 10-inch omelet pan or heavy skillet with cooking spray; add 1 teaspoon margarine. Place pan over medium heat until just hot enough to sizzle a drop of water.

5. 5

   Pour half of egg mixture into pan.

6. 6

   As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so uncooked portion flows underneath.

7. 7

   When mixture is set, spread half of spinach mixture over half of omelet.

8. 8

   Loosen omelet with a spatula; fold in half and slide onto a warm serving platter. Repeat procedure with remaining ingredients.

9. 9

   6 servings (about 180 calories per serving).

* Per serving · 4 servings · Values may vary.

No additional tips available.