Post by Loupy on Feb 21, 2014 17:22:42 GMT -7
Easy Weekday Spinach & Swiss Omelettes
From: www.thehungryhoarder.com/
Servings -8
Serving Size: 1 Omelette
They say breakfast is the most important meal of the day. I was never a big fan of breakfast, but I always snacked a lot during the day. Since starting my days with breakfast, it has cut down on my snacking. These omelettes can be on the plate in less than 2 minutes. Served with a slice of toast or seasonal fruit and they provide a no excuses balanced breakfast.
Ingredients:
2 cups egg substitute
1 cup baby spinach
2 teaspoons seasoning salt
1/2 cup shredded swiss cheese
1 tomato, cored and diced
8 snack size ziplock bags
Directions:
Remove stems from spinach and shred with a knife or kitchen shears
Pour 1/4 cup of egg substitute into each ziplock bag.
I use a muffin tin to hold the bags while I am filling them.
Sprinkle each bag with seasoning salt.
Add some of the shredded spinach to each bag.
Top each bag with a pinch of shredded cheese.
Seal the bags and lay them flat in a baking dish or on a cookie sheet.
Place pan in the freezer until they are frozen.
Remove the bags from the pan and return them to the freezer.
Take the bags out the night before and thaw in the refrigerator for breakfast the next morning.
Spay a microsafe bowl or small ramekin with cooking spay.
Empty the contents of one bag into the bowl.
Microwave on high for approximately one minute or until the egg substitute is cooked.
Serve with a piece of toast or seasonal fruit.
Notes
I recently started added diced ham to these and it makes them even more delicious.
From: www.thehungryhoarder.com/
Servings -8
Serving Size: 1 Omelette
They say breakfast is the most important meal of the day. I was never a big fan of breakfast, but I always snacked a lot during the day. Since starting my days with breakfast, it has cut down on my snacking. These omelettes can be on the plate in less than 2 minutes. Served with a slice of toast or seasonal fruit and they provide a no excuses balanced breakfast.
Ingredients:
2 cups egg substitute
1 cup baby spinach
2 teaspoons seasoning salt
1/2 cup shredded swiss cheese
1 tomato, cored and diced
8 snack size ziplock bags
Directions:
Remove stems from spinach and shred with a knife or kitchen shears
Pour 1/4 cup of egg substitute into each ziplock bag.
I use a muffin tin to hold the bags while I am filling them.
Sprinkle each bag with seasoning salt.
Add some of the shredded spinach to each bag.
Top each bag with a pinch of shredded cheese.
Seal the bags and lay them flat in a baking dish or on a cookie sheet.
Place pan in the freezer until they are frozen.
Remove the bags from the pan and return them to the freezer.
Take the bags out the night before and thaw in the refrigerator for breakfast the next morning.
Spay a microsafe bowl or small ramekin with cooking spay.
Empty the contents of one bag into the bowl.
Microwave on high for approximately one minute or until the egg substitute is cooked.
Serve with a piece of toast or seasonal fruit.
Notes
I recently started added diced ham to these and it makes them even more delicious.
