Friday, April 20, 2012

Spinach and Gorgonzola Omelet

Spinach and Gorgonzola Omelet

Omelets are a great way to star the morning! Make yours with egg whites to cut down on fat.  The gorgozonla adds depth of flavor while the lemon zest adds something to "keep it interesting."  Enjoy!

4 egg whites
1 T almond/skim milk
canola cooking spray
1 tsp olive oil
1/4 cup reduced fat blue/gorgonzola cheese, crumbled
1/2 cup fresh chopped baby spinach
1 tsp fresh lemon zest
black pepper

Spray skillet with canola cooking spray.  Place on medium heat and add olive oil. 

Meanwhile, beat egg whites and milk with a whisk.  Pour mixture into hot skillet, and reduce heat to medium-low.  Cook until almost set.

Sprinkle entire omelet with pepper.  Spread 1/2 of the cheese over one side of the omelet. Top with the baby spinach.  Sprinkle remaining gorgonzola, finishing with the lemon zest.

Fold omelet and serve immediately.

Other information
WW 4pt+

Legal Information
all photos are mine, so don't be a thief
recipe adapted from Spinach and Gorgonzola Eggwhites
**not sponsored by WW**

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