Nutritional Information

Servins: 2

Ingredients

• 2 Lg Green peppers
• 1/2 C Spinach, washed and stemmed, or frozen, thawed, and drained
• 1 T Olive oil
• 4 Eggs, beaten
• 1/2 t Teriyaki sauce
• Dash of salt
• Pinch ground black pepper
• Dash of nutmeg

Preparation

1. Wash pepper, remove tops and bottoms and discard the cores and seeds. Cut the peppers in half lengthwise. Steam the pepper halves in a steamer (or in a covered pan in an inch of water) over medium-high heat for 18 to 20 minutes. Remove the peppers from the pan and, when they are cool enough to handle, pull off the loose skin and cut in to strips. If using fresh spinach, place the leaves in the steamer and sprinkle with the salt, pepper, and nutmeg. Steam over medium- high heat for 1 to 2 minutes. Remove the spinach from the steamer and press out the juice with a fork. (If using frozen, drain and add salt, pepper, and nutmeg.)



2. Preheat a medium skillet over medium-low heat and wipe the bottom lightly with olive oil. Pour eggs into the pan. When the eggs are beginning to set, lay half the pieces of pepper across the middle of the pan. When the egg is set, flip the omelet and cook for 1 or 2 more minutes. Set aside and keep warm.



3. Place half the remaining green peppers and the teriyaki sauce into a blender and blend until smooth. Press the contents through a strainer into a bowl. Cut the omelet into two equal parts and place on plates. Garnish with spinach and pepper sauce.