Kicked Up Spinach and Sun Dried Tomato Omelet Sandwich
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
- 2 cups baby spinach leaves
- 1/8 tsp himalayan salt
- 3/4 up egg whites
- 20 g sun dried tomatoes
- 1 jalapeno pepper
- 1/8 tsp freshly cracked black pepper
- 1 bun of choice* (i used magrebia's nigella berber bread
- Carbohydrate 14.156 g
- Cholesterol 0 mg
- Fat 0.9148 g
- Fiber 4.17200006008148 g
- Protein 4.727 g
- Saturated Fat 0.13168 g
- Serving Size 1 1 Serving (94g)
- Sodium 466.54 mg
- Sugar 9.98399993991852 g
- Trans Fat 0.30844 g
- Calories 70 calories
Coat a medium (10â€) non-stick pan with olive oil spray and heat over medium heatWhile the pan is heating, cut the jalapeno pepper in half, remove the seeds and membranes and chop very finely. Also chop your sun dried tomatoes. Reserve.Add the egg whites to the now hot pan and swirl it around a little bit to spread your egg whites evenly over the entire surface of the pan.Sprinkle jalapeno pepper, sundried tomato, salt and pepper over the entire surface of the omelet and swirl it some more.Lower the heat, cover loosely (a pizza pan works wonders for this) and cook for about 3-4 minutes, until the whites almost completely set and opaque.While your omelet is cooking, chop your spinach rather finely and pop them in the microwave for a few seconds (about 25-30) just to wilt them some.Now would also be a good time to pop your bun in the toaster if you want it toasted.When your omelet is cooked to your liking, kill the heat and mound the spinach in the middle of your omelet. Fold all four sides over the spinach to create a little package.Delicately slide your little bundle onto your [toasted] bun and serve with fresh vegetables of your choice. (I chose cherry tomatoes... you surprised?)
