Omelet Lorraine

Omelet Lorraine - all the flavor of quiche, fewer calories and fat.

Does that picture look like it's low in calories?  Hell, no.  Does it look positively delicious, filling and satisfying?  Hell, yes!  And it is.  I love a good quiche Lorraine, but diet food it ain't.  All that cream...all that buttery (but oh so wonderful) crust...nope, not diet food!  

So I captured all the flavor of the classic by pumping up the amount of spinach - more fiber, vitamins and iron, cutting back on the bacon and making sure it was cooked crisp to get out as much fat as absolutely possible, using Pam instead of butter - you won't miss it!, and keeping the cheese to a minimum...and Swiss is lower in fat than cheddar or some other cheeses....you could really cut the fat and calories by using low-fat Swiss! 

Serve the omelet for breakfast or dinner - don't you love breakfast for dinner some nights?  So easy!  Add some red, ripe sliced tomatoes on the side and maybe a slice of toast or a light English muffin with just a swipe of butter or a spray of I Can't Believe It's Not Butter (Kimber loves it!) and it's dinner.  It fills you up with lots of protein so you don't get hungry in 10 minutes.  And it gives you all the flavor without all the fat and calories of quiche.  How many calories are we left with?  The omelet serves two....a serving is 313 calories...a serving of the classic Quiche Lorraine is 748 calories!  Not bad, eh?

Omelet Lorraine

• 2 cups fresh spinach, chopped
• 1/2 medium red onion, chopped
• 2 slices bacon slices, cooked crisp & crumbled
• 1/2 cup Swiss cheese, shredded
• 4 large eggs, beaten
• 1 tablespoon water
• Jane's Crazy Salt, to taste

In a Pam-sprayed skillet, saute onion until wilted, add spinach and a splash of water stir until spinach wilts lightly.  Add bacon, stir together and remove to plate.

Beat 4 eggs together with the tablespoon of water and sprinkle in a little Jane's Crazy Salt (you know it's my fave seasoned salt!).  Beat well. 
 

Wipe out the skillet and spray again with Pam and put over a medium burner.  Add eggs to skillet and swirl to coat the bottom.  As eggs cook, gently pull the edges slightly towards the center, allowing the uncooked eggs to fill in the empty spaces around the edges.  Continue working the eggs like this until the eggs are almost set. 
 

At this point, sprinkle the spinach mixture evenly over half of the omelet and cover evenly with Swiss cheese.  Gently fold the bare half of the omelet over the top of the filling and continue cooking until cheese is melted. 
 

Gently remove the omelet from the pan and cut in half across the equator.  Makes two delicious servings!

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