1 Servings 10 min Cook
1 Pepper Jalapeno Peppers
1 1/3 Tbsp Sun-Dried Tomatoes
3/4 Cup Egg White
1 Dash Salt
0 Tsp Pepper
2 Cup Spinach
1 Muffin English Muffins
1 Oz Goat Cheese
Coat a medium (10”) non-stick pan with olive oil spray and heat over medium heat
While the pan is heating, cut the jalapeno pepper in half, remove the seeds and membranes and chop very finely.
Also, chop sun dried tomatoes.
Add the egg whites to the now hot pan and swirl around a bit to spread your egg whites evenly over the entire surface of the pan.
Sprinkle jalapeno pepper, sundried tomato, salt and pepper over the entire surface of the omelet and swirl it some more.
Lower the heat, cover loosely (a pizza pan works wonders for this) and cook for about 3-4 minutes, until the whites almost completely set and opaque.
While your omelet is cooking, chop your spinach rather finely and pop them in the microwave for a few seconds (about 25-30) just to wilt them some.
Toast english muffin.
When your omelet is cooked to your liking,remove from heat and mound the spinach and goat in the middle of your omelet.
Fold all four sides over the spinach to create a little package.
Delicately slide eggs onto the bun and serve.