Tuesday, December 11, 2007

Spinach Omelt Brunch Roll

Prep: 20 minutes
Cook: 15 minutes
Yield: 8 servings

2 cups egg substitute
4 eggs
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped red onion
1 teaspoon Italian seasoning
5 turkey bacon strips, diced and cooked, divided
1 pound sliced fresh mushrooms
2 teaspoons canola oil
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; coat paper with cooking spray and set aside. In a large bowl, whisk the egg substitute, eggs, salt and pepper sauce. Stir in the spinach, onion, Italian seasoning and 1/4 cup bacon.

Pour into prepared pan. Bake at 375° for 15-20 minutes or until set. Meanwhile, in a large nonstick skillet, saute mushrooms in oil for 6-8 minutes or until tender. Drain on paper towels; blot to remove excess moisture. Keep warm.

Turn omelet onto a work surface; peel off parchment paper. Sprinkle omelet with mushrooms and 3/4 cup cheese; roll up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining cheese and bacon.

Tips and Tricks
I didn't have egg substitute, so I used 8 eggs total. I also used my potato ricer to squeeze the spinach dry. It worked great! I cooked the bacon in the microwave.
Make It Healthier
Use lean bacon. Omit salt.
How Kids Can Help
Kids can push the buttons on the microwave and chop the onions using a food chopper.

Nutrition Facts
1 slice equals 160 calories, 8 g fat (3 g saturated fat), 122 mg cholesterol, 505 mg sodium, 6 g carbohydrate, 2 g fiber, 17 g protein
Diabetic Exchanges
2 lean meat, 1 vegetable, 1/2 fat

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