Egg Omelette with Spinach and Savory Dijon Sauce

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In the Rimkus household we made it through the Thanksgiving holiday without gaining a pound.

That’s not to say that we didn’t eat well Thanksgiving day!  After all, who could resist deep fried turkey, Grandma’s stuffing, deviled eggs, fruit salad, and pumpkin pie.

Not to mention the Bailey’s and coffee!

We’ve committed to keeping our meals lean in-between all the holiday parties and festivities, and so far the buddy system is working thanks to low calorie meals like this spinach omelette.

Spinach Omelette with Dijon Sauce

Spinach Omelette with Dijon Sauce

It was easy to skinny up the typical omelette recipe by replacing half the eggs with egg whites, then packing the middle with shallots, garlic and spinach.

But what about the cheese you say?

Spinach Omelette

Spinach Omelette

Thanks to a creamy Dijon sauce, we didn’t miss the cheese. Not a bad way to eat lean in-between, right?

Happy, healthy cooking!

Spinach Omelette with a Savory Dijon Sauce
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 large eggs
  • 4 large egg whites
  • 4 cups spinach, packed with stems removed
  • ¼ cup shallots, thinly sliced or minced
  • 1 teaspoon garlic
  • ¼ cup low sodium vegetable broth
  • ½ cup grape tomatoes, quartered
  • 4 teaspoons low fat mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons lemon juice
  • ¼ cup parsley, minced
  • salt and pepper to taste
Instructions
  1. Preheat a small non-stick skillet over medium heat. Add shallots and vegetable broth. Cook for 3 - 5 minutes to soften. Add more broth or water to keep the pan from becoming too dry. Add spinach and garlic and cook another 2 - 3 minutes to wilt spinach. Remove to a bowl.
  2. Put eggs in a bowl and whip until well combined.
  3. Combine mayonnaise, Dijon mustard, lemon juice and parsley to make a sauce.
  4. Wipe the skillet and spray with a cooking spray. Heat over medium heat and add half the eggs. Cook gently until eggs are just set. Place half the spinach mixture over half the cooked egg, then flip the other half of the eggs over the top. Season with salt and pepper.
  5. Place on a serving plate and top with sauce and half the tomatoes.
  6. Repeat the process for the second omelette.
Notes
Food energy: 183kcal
Weight Watchers PointsPlus 5
Saturated fatty acids: 2.33g
Monounsaturated fatty acids: 3.13g
Polyunsaturated fatty acids: 3.08g
Total fat: 8.53g
Calories from fat: 76
Cholesterol: 208mg
Carbohydrate, by difference: 9.06g
Total dietary fiber: 2.22g
Protein: 16.94g
Nutrition Information
Serving size: 2

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Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

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Comments

    • says

      So true – I loved your article on school lunches by they way. I work for a school district, and I’m proud to say they are working on changing kids attitudes towards food. :)

  1. says

    Kristin, your Spinach Omelette with the Dijon Sauce looks fabulous. I agree, it does make sense to eat lean and healthy “in-between” – it is your type of healthy and delicious recipes that we should all keep on file and turn to on a regular basis. And I love your pretty and elegant presentation too!

    Have a wonderful weekend!

    • says

      I love the one egg for the egg yolk and all it’s nutrients, and two eggs for add protein and bulk in a recipe. Still, I’m thinking your lemon meringue martini sounds infinitely more exciting!

  2. says

    Seriously I would pay big money to get something like this in any restaurant! you should open your own healthy breakfast place. I adore this omelet. I order a spinach one that doesnt come close to this beauty.. going to try it.. one meal that I normally skip but who could resist this one! GREAT JOB!!

    • says

      Thank you Claudia – what a wonderful compliment! Wouldn’t it be fun to open a restaurant focused on delicious, healthy meals? I think I’d have to win the lottery first. :)

  3. says

    Great flavors! And I particularly like the rich flavor of Dijon. One of the nice things about using this is the flavor is so up-front, that you can actually serve less food but feel really satisfied. Good stuff – thanks.

    • says

      I’m with you. I’m glad we started our healthy eating plan a month before Thanksgiving. We lost the weight we needed to, and now have that mindset to get through the holidays. :)

  4. says

    I have been on a spinach kick recently. I like that the spinach is layered separately, rather than in the eggs, although I love that too.

    Why do we need a Popeye to sell spinach when it is delicious?

  5. says

    You’re so strong willed :) Great idea to use a Dijon sauce in place of the cheese to give it that extra special something. I’m not sure if I could have resisted through a tablespoon or two of Parmesan in.

    • says

      I wouldn’t say strong willed, just in a weight loss competition with my husband and determined to win. I agree about the Parm too. Can’t wait to add a little cheese back into the diet. :)

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