Recipe: Open-Faced Spinach-Omelet Sandwich (using focaccia)

OPEN-FACED SPINACH-OMELET SANDWICH

4 cups whole baby spinach leaves or chopped large spinach leaves (about 6 oz.)
1 tbsp. water
4 eggs
1/2 cup low-fat cottage cheese
2 tsp. Italian seasoning, crushed
Salt and pepper, to taste
1 (8 to 9 inch), plain tomato or herb-seasoned focaccia bread, split crosswise (about 5 oz.)
4 tomato slices

Evenly coat a 10-inch omelet pan or skillet with cooking spray. Add spinach and water. Cover. Cook over medium heat until spinach is wilted, about 1 minute. Pour out liquid if necessary.

In medium bowl, beat together eggs, cottage cheese and seasonings until blended. Pour over spinach mixture. Gently stir to evenly distribute mixture in pan. Cover. Cook over medium heat until egg mixture is almost set, about 4 to 5 minutes. Remove from heat. Let stand, covered, until egg mixture is completely set, about 2 to 3 minutes.

With pancake turner or spatula, slide omelet from pan onto bottom half of bread. Top with tomato slices and top half of bread.

To serve cut into wedges.

Makes 4 servings
Source: American Egg Board and U.S. Poultry and Egg Association