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 ...

Start your morning with a burst of flavor and veggies, all in a matter of minutes. These healthy dishes are sure to satisfy, from savory egg-packed dishes to easy salads. Recipes like our Egg, 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 ...

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

Prepare filling by heating a saute pan on medium high heat. Add the first measure of oil and the onions. Cook for about 1 minute or until slightly golden at edges. Reduce heat to medium and cook until ...

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, ...

2 tsp. Extra Virgin Olive Oil ½ Cup Red Onion-sliced very thinly 1 ½ Cups Fresh Spinach Leaves-stems removed 1 Tbsp. Feta Cheese-crumbled 2 Large Fresh Eggs 2 tsp. Extra Virgin Olive Oil Salt and ...

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.