This is a gluten-free recipe with only 240 calories per serving. It is also rich in iron from the eggs and spinach, in addition to vitamin C from the green peppers and tomatoes. The vitamin C will also help your body absorb the iron. This omelet also boasts antioxidants, healthy fats, fiber and calcium. Pair it with a piece of whole wheat toast and you have got yourself a healthy, well balanced breakfast. To make things even better, this tasty somelet is very low on the glycemic index so you will feel satisfied for quit awhile.
Ingredients: Makes 4 servings
½ tablespoon butter
½ tablespoon canola oil
1 medium tomato
½ medium onion
1 cup fresh baby spinach
1 small orange pepper
¼ cup low fat mozzarella cheese
Put canola oil in small frying pan, sauté the onion in theoil until onion becomes slightly pink then add baby spinach. Stir spinach untilit begins to wilt, about 1 minute then turn off heat. Now mix in the rest of the vegetables andsalt to taste.
Next, break the eggs into a bowl add salt and white pepper thenmix until yolks and whites are fully blended. Put butter into pan and make sure to cover the bottom of the pan totallythen add eggs to frying pans. Turn down heat to medium and allow eggs to cookslowly. When the eggs are almost done cooking, sprinkle the cheese evenly onthe top. Once the cheese is melted, putveggies on half of the omelet and fold over the other half. Enjoy!