2 tsp
1/4 tsp
1
2 cups
9
1x8oz
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canola oil
garlic puree
small onion, diced
fresh chopped spinach leaves
egg whites
Summer Fresh Greek Feta Yogurt Dip
Greek Feta cheese, or Parmesan cheese to taste
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10 mL
1.25 mL
1
500 mL
9
1x227g
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1. In a large frying pan add 2 tsp oil. Sauté 1/4 tsp garlic purée, add diced onions until golden, add spinach leaves, continue to sauté for a few minutes. Beat slightly 9 egg whites and add to frying pan. Do not stir mixture. (Secret to a perfect omelette.)
2. Cook sufficiently so bottom is cooked and not stuck to teflon pan. Get an unbreakable microwave plate and place it over the frying pan. Turn the frying pan over onto the plate, and slip the omelet back into the frying pan on the other side, cook until done.
3. Top with Summer Fresh Greek Feta Yogurt, sprinkled Feta (or parmesan) cheese, then fold omelet.
Serves 1. Enjoy!
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