Spinach Omelet and Toast

Spinach Omelet and Toast Recipe
Photo: Kate Sears; Styling: Lynn Miller


2 teaspoons olive oil
1/2 cup baby spinach
1 egg
2 egg whites
1 slice 2% Cheddar
2 slices whole-grain toast


Warm olive oil in a skillet over medium heat. Sauté baby spinach until wilted, about 1 minute. Beat egg and egg whites; pour over spinach and cook without stirring until eggs are firm, about 4 minutes. Top with Cheddar and season with pepper; cook 1 minute longer, then fold. Serve with whole-grain toast.


January 2011
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