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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Wonderfully light for breakfast or brunch... Enjoy... Ingredients:
nonstick cooking spray |
1c. chopped onion |
1/4c. water |
1c. frozen peas |
1c. washed, stemmed and torn fresh spinach; may use frozen spinach |
6 egg whites |
2 eggs |
1/2c. cooked brown rice |
1/4c. fat-free milk |
2tbs. grated romano cheese |
2tbs. grated parmesan cheese |
1tbs.chopped fresh mint |
1/4tsp. black pepper |
1/8tso, salt |
additional grated romano and parmesan cheese, for garnish |
Directions:
1. Coat large nonstick skillet with cooking spray. Combine onion and water in skillet. Bring to a boil ober high heat. Reduce heat to medium. Cover; cook 3 minutes or until onion is tender. Stir in peas. Cook until peas are heated through; drain. Stir in spinach. Cook and stir about 1 minute or until spinach just starts to wilt.
2. Meanwhile, combine egg whites, eggs, rice milk, cheeses, mint, pepper and salt in medium bowl. Add egg mixture to skillet. Cook, without stirring, 2 minutes or until eggs begin to set. Run large spoon around edge of skillet, lifting eggs for even cooking. Remove skillet from heat when egs are almost set but surface is still moist. Cover; let stand 4 minutes or until surface is set. Garnish with additional cheese.
3. Cut into 4 wedges to serve.
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