By Mayo Clinic Staff

Dietitian's tip:

This omelet uses egg substitutes instead of whole eggs, which cuts the amount of fat, calories, cholesterol and sodium.

Number of servings

Serves 6


    1/2 cup all-purpose (plain) flour
    1 cup fat-free milk
    1 tablespoon trans-free margarine
    1 cup egg substitute
    1 cup chopped smoked ham
    1 small onion, chopped
    1 1/2 cups shredded reduced-fat Swiss cheese
    1 cup fresh spinach, chopped, plus spinach leaves for garnish


Preheat the oven to 350 F. Line a jellyroll pan (15 1/2 inches by 10 1/2 inches) with aluminum foil. Coat generously with cooking spray.

In a large bowl, combine the flour, milk, margarine and egg substitute. Stir until well blended. Pour the flour mixture into the jellyroll pan and sprinkle with ham and onion.

Bake until eggs are set, about 15 minutes. Immediately sprinkle with cheese and spinach. Roll up, beginning at narrow end and using foil to lift and roll the omelet. Cut into 6 equal slices, each about 2 1/2 inches long.

Arrange additional spinach leaves on serving plate. Add the omelet and serve immediately.

Nutritional analysis per serving

  • Total fat 10 g
  • Calories 222
  • Protein 21 g
  • Cholesterol 37 mg
  • Total carbohydrate 12 g
  • Dietary fiber 0.5 g
  • Monounsaturated fat 1 g
  • Saturated fat 5 g
  • Sodium 533 mg
Nov. 01, 2008