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November 29, 2012 By Kristi Rimkus 28 Comments In the Rimkus household we made it through the Thanksgiving holiday without gaining a pound. We’ve committed to keeping our meals lean in-between all the holiday parties and festivities, and so far the buddy system is working thanks to low calorie meals like this spinach omelette. It was easy to skinny up the typical omelette recipe by replacing half the eggs with egg whites, then packing the middle with shallots, garlic and spinach.
Thanks to a creamy Dijon sauce, we didn’t miss the cheese. Not a bad way to eat lean in-between, right? Spinach Omelette with a Savory Dijon Sauce   Save Print Ingredients 2 large eggs 4 large egg whites 4 cups spinach, packed with stems removed ? cup shallots, thinly sliced or minced 1 teaspoon garlic ? cup low sodium vegetable broth ? cup grape tomatoes, quartered 4 teaspoons low fat mayonnaise 2 teaspoons Dijon mustard 2 teaspoons lemon juice ? cup parsley, minced salt and pepper to taste Instructions Preheat a small non-stick skillet over medium heat. If you’re looking for more healthy and low calorie Weight Watchers recipes, check out my Recipe page.

And don’t forget to visit my Facebook page, follow me on Twitter, or check out my Pinterest boards. The fresh parsley and fresh squeezed lemon juice make the sauce if you should give it a try. I love the one egg for the egg yolk and all it’s nutrients, and two eggs for add protein and bulk in a recipe. My husband adores a ham and cheese omelette, but was perfectly happy with this alternative. You’re so strong willed ?? Great idea to use a Dijon sauce in place of the cheese to give it that extra special something.
I wouldn’t say strong willed, just in a weight loss competition with my husband and determined to win.

You’ll find hundreds of recipes that include nutrition information and Weight Watchers points. I work for a school district, and I’m proud to say they are working on changing kids attitudes towards food.
I had noticed that my recipes and waistline were increasing in size, so I’m happy to be skinning them up a bit! Place half the spinach mixture over half the cooked egg, then flip the other half of the eggs over the top.

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