Singapore Spinach Omelet
To make more than one, simply double, triple, or quadruple the ingredients--but prepare each omelet individually.
2 egg whites
1/4 teaspoon naturally brewed soy sauce
1/4 teaspoon naturally brewed rice vinegar
1/4 teaspoon Asian garlic-chili sauce (optional)
1 1/2 ounces fresh spinach, or fresh baby spinach chopped (about 1V cups packed)
1 teaspoon canola or soybean oil
1 tablespoon minced fresh scallion
Sea salt and freshly ground black pepper, to taste
Nutrition Facts160 calories, 10 g fat (2 g saturated), 3 g carbohydrates, 15 g protein, 1 g fiber, 330 mg sodium (14% Daily Value).
Directions1. In a medium bowl, whisk egg, egg whites, soy sauce, rice vinegar, and garlic-chili sauce, if desired. Stir in spinach.
2. Spray a small nonstick skillet with natural cooking spray. Add oil to skillet; place over medium heat. Add egg mixture. Cook 2 minutes, or until set, lifting edges of omelet with spatula to allow uncooked egg to run underneath.
3. Flip omelet; cook 1 minute, or until no longer runny. Sprinkle with scallion and season with salt and pepper. (Note: To flip omelet, slide omelet out onto plate. Invert another plate on top; flip over, then slide omelet back into pan.)