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 ...

The winter mornings look even more delicious when packed with protein-rich omelette and have a touch of iron in the form of baby spinach leaves added to it. Also called nature's multivitamins, eggs ...

Leaving aside anything made with powdered eggs (which don’t really count as eggs at all in my book), I’ve never met an egg dish I didn’t like. But at the tippy top of my list of favorites is the ...

In this episode of In the Kitchen with Matt I will show you how to make an omelette. This omelet recipe is really easy to ...

Learn how to make the perfect mushroom and spinach omelette with this easy and nutritious recipe. Packed with protein and ...

Our spicy chorizo omelette, which is packed with cheese, chile, and fresh veggies, makes a hearty and satisfying 15-minute ...

4 cups fresh, whole baby spinach leaves or chopped large spinach leaves (about 6 ounces) 1 tablespoon water 4 eggs 1/2 cup low-fat (1 per cent) cottage cheese 2 teaspoons dried Italian seasoning, ...

Beat the eggs with some seasoning and reserve. Deseed and roughly chop the tomato. Heat the oil in a 20cm frying pan. Gently fry the chopped tomato over a medium heat for 1-2 minutes just to soften.

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