Saturday, October 11, 2008

It Ain't a Beauty But Hey It's Alright

Weekend experiment #1: An Egg Beater omelet with onions, spinach, and mushrooms.

(Frozen chopped onions may just be my new most favoritest thing ever.)

Makin' nice in the pan. First I browned the onion in cooking spray, then added the mushrooms. Once those cooked down a little bit, I added a few handfuls of spinach.

Mmmm. Gooey eggy goodness.

The final product. Yeah, it's not the most gorgeous meal ever, and I had some messy problems midway through in that small pan. I had hoped it would stay together more, like a frittata. But it tasted GREAT. The onion flavor was really rich and balanced well with the spinach and 'shrooms. I didn't actually use any seasoning, but next time I'd try a little black pepper, and maybe even some hot sauce. Any other suggestions?

I also need to either use a bigger pan and just make it a folded-over omelet, or stop cooking it on the stovetop midway through and stick it in the oven. Either way, it needed another shot of the cooking spray cuz the pan ended up kinda a mess.

Overall, this was a very easy and super-filling lunch, very low in sodium and ZERO fat. It offered lean protein and 2 servings of veggies, and in WW terms I'd guess it at only about 3 or 4 points. Tasty. I'll definitely make this again.

1 comment:

DC Food Blog said...

Definitely bake it off in the oven. That makes it a true blue fritatta. if you want to do the fold over omelet, as the edges of the omelet get cooked, push them towards the middle and let the uncooked part seep out towards the edge. Then you can fold it over with less mess.