Try this Creamy Spinach, Sun-Dried Tomato & Artichoke Omelet recipe, or contribute your own.
Suggest a better descriptionSource: Eating in the Middle -- Andie Mitchell
1. Beat 4 egg whites with a pinch of salt and pepper
2. In a skillet, heat 1 teaspoon of oil over med-high heat. Add 1 cup of spinach to cook, stirring frequently, until wilted, about 1 minute.
3. Add half the artichoke hearts, half the sundried tomato and egg whites. Stir to combine with spinach and cook, without stirring, until the eggs are opaque and beginning to set, 1-2 minutes
4. Drop half the cream cheese chunks along one side of omelet. Turn off the heat and fold the side of the omelet that doesn't have cream cheese over onto the other half. Transfer to a plate and sprinkle with Parm.
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Serving Size: 1 Serving (202g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 169 | ||
Calories from Fat: 63 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 18.2mg | 6 % | |
Sodium 642.1mg | 22 % | |
Potassium 688.1mg | 18 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 6.8g | ||
Protein 19.7g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 169
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