Crabmeat also would taste great in this omelet. Another alternative would be to replace the Gruyere cheese with several slices of fresh avocado. Serve with Fresh Fruit Parfaits with Strawberry Coulis.
1 teaspoon reduced-fat margarine
2 cups fresh spinach, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooked salad shrimp, clean-pat dry
1 cup liquid egg substitute (equivalent to 4 whole eggs)
1 teaspoon cooking sherry
1/4 teaspoon ground nutmeg
1/4 cup Gruyere cheese, grated
1) Melt margarine in a non-stick large skillet over medium high heat. Add spinach, salt, and pepper. Sauté spinach until wilted. Add shrimp and gently mix into spinach. Remove from heat. Spoon spinach/shrimp mixture into a small bowl. Keep warm.
2) In a medium bowl, whisk together egg substitute, cooking sherry, and nutmeg.
3) Spray same skillet with cooking spray and heat on medium-high. Once skillet is hot, pour egg mixture into skillet. Let egg mixture set slightly. Tilt pan, carefully lift edges of omelet with spatula, and allow uncooked portion to flow underneath cooked portion. Cook about 2 to 3 minutes, or until eggs are set.
4) Spoon spinach/shrimp mixture onto half of the omelet. Sprinkle with grated cheese. Carefully loosen omelet with spatula; fold in half. Cook for 1 minute, or until cheese is melted. Slide omelet onto a plate, cut in half. Makes 2 servings.
Nutritional Analysis per serving: 243 Calories; 39 percent fat (10 grams); 3.8 grams saturated fat; 55 percent protein; 6 percent carbohydrate; 1.6 grams fiber.