Nifs 1 Ww Pt Light Low Fat Mushroom Spinach Omelette Omelet Food

NIF'S 1 WW PT. LIGHT, LOW FAT SPINACH AND FETA OMELETTE (OMELET)

Steps:

• Heat a 6" or 8" good quality nonstick pan that has been sprayed with nonstick spray over low-medium heat. Pour in egg whites.
• Sprinkle with fresh spinach and feta. Cover with pan lid. Let set for 5 minutes or so, while checking for doneness. This would be when you no longer see uncooked egg whites settling on top of the omelette.
• Fold omelette in half onto plate and top with salt and pepper to taste.

NIF'S 1 WW PT. LIGHT, LOW FAT MUSHROOM SPINACH OMELETTE (OMELET)

Steps:

• Spray 6" or 8" good quality nonstick pan with spray. Heat over low-medium heat, no hotter. Add mushrooms to pan, spreading evenly in pan. Slowly pour egg whites over mushrooms and then sprinkle with spinach. Cover with lid.
• Let sit for about 10 minutes. Occasionally check to see when egg whites are no longer runny on top of the omelette.
• When set, tip omelette onto plate while folding in half. Sprinkle with salt and pepper to taste.

MUSHROOM SPINACH OMELET

Steps:

• In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside., In an 8-in. nonstick skillet, saute the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. Add spinach; cook and stir until spinach is wilted. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately.

SPINACH AND FETA OMELET (LOW CARB)

Steps:

• Crack the eggs into a bowl, add the sea salt and chopped onions and blend together with a wire whisk.
• Melt 3 tablespoons of butter in a frying pan, and then add the egg mixture, tipping the pan to make sure the egg mixture covers the bottom of the pan.
• Cook on medium heat, until the underside is lightly browned, and then add the spinach and the crumbled feta cheese.
• Lift one side of the omelet with a spatula and fold it in half.
• Reduce the heat, and cook until the inside of the omelet is cooked (less than a minute or so).
• Use a spatula to slide the omelet onto a plate and serve!

BABY SPINACH OMELET

Steps:

• In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
• In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes.
• Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.

NIF'S 1 WW PT. SPAGHETTI SAUCE

Steps:

• Mix in a medium pot and simmer for about 30 minutes.

NIF'S MUSHROOM AND CHEDDAR OMELETTE (OMELET) - 1 1/2 WW PT.

Steps:

• Spray medium nonstick pan with cooking spray and heat to low-medium.
• Mix egg substitute, egg whites and mushrooms (I mix this the night before). Pour into pan. Sprinkle cheese on top. Do not stir!
• Cover pan with a lid. It should set in about 5-10 minutes. Check it to see that the middle is set. Season, fold and serve!

MUSHROOM SPINACH OMELET (WITH PEPPERS)

Steps:

• In a small bowl, beat the eggs & beaters.
• Add parmesan & cheddar cheese, essence spice, garlic powder, salt & pepper.
• Mix well & set aside.
• In an 8" skillet, over medium heat, add olive oil.
• Sauté the onion, green pepper & mushrooms for 4 - 5 mins or until tender.
• Add spinach & pepperoni; cook about 1 min; stirring until spinach is wilted.
• Spread mixture evenly over pan & pour on egg mixture.
• As eggs set, lift edges, letting uncooked portion flow underneath.
• Once set, sprinkle with remaining cheddar cheese.
• Cover & cook until cheese is melted.
• Cut into wedges & serve immediately.