Add Yahoo as a preferred source to see more of our stories on Google. Complete with zingy dressing and fresh herbs, this twist on an omelet is light yet satisfying. As for the dressing, use any citrus ...

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 ...

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 ...

Eggs 430 g (circa 8) Cow's milk ricotta cheese 100 g Grana Padano PDO cheese 80 g (da grattugiare) Fine salt q.b. Extra virgin olive oil 5 g To prepare the ricotta and spinach roll, start by cooking ...

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 ...

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 ...

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

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.