Spinach, Goat Cheese and Roasted Red Pepper Eggbeater Omelet

Eggbeaters are my breakfast most mornings....I love them.  I usually have them in an omelet form, with some sort of addition inside.  I am very fond of stuffing them with avocado and topping with salsa and I love to stuff them with sauteed mushrooms and a wedge of laughing cow light cheese.  When I put this combo together with the spinach, roasted red peppers and goat cheese, I was in heaven!  The whole omelet comes out to 3 points ( 4 points+)...and if you don't have or don't like eggbeaters, you could use three egg whites instead for the same amount of points.  And really, why only eat this for breakfast?  It would make a great quick dinner or lunch as well, paired with a nice salad or some whole wheat toast.

 

Spinach, Goat Cheese and Roasted Red Pepper Eggbeater Omelet 

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Servings - 1  Servings size - 1 omelet  Points per svg - 3 points  Pointsplus per svg - 4 points+

Calories- 155.4,  Total Fat - 6.1g,  Carb., 5.8g,  Protein - 18.6g,  Fiber - 1.2g

1/2 cup of eggbeaters

1 oz. goat cheese crumbles ( approx 1/4 cup )

1/4 cup roasted red peppers, chopped

1 cup organic baby spinach, chopped

salt and pepper, to taste

Spray a med non stick skillet with cooking spray and heat on med-low.  Add the eggbeaters and salt and pepper. With a silicon spatula, as the sides begin to firm, lift them and let some of the liquid, uncooked egg slip down and cook until the egg looks almost all set.  Add the goat cheese, spinach, and red peppers.  Fold in half and cook for about 1 minute longer to melt the cheese and wilt the spinach.  

Recipe makes one omelet.  One omelet is 3 points. ( 4 points+ )   Enjoy! 

PRINTABLE RECIPE