3/4 pound lean ground pork
3 large cloves garlic, minced
1 teaspoon crushed red pepper flakes
2 cups packed sliced fresh spinach leaves
1 tablespoon cornstarch
1 tablespoon light soy sauce
2 large eggs or 1/2 cup egg substitute
Brown the pork, garlic and pepper flakes in a large nonstick skillet; pour off the drippings. Add the spinach and cook just until wilted, 1 to 2 minutes. In a small bowl, combine 1/2 cup water, the cornstarch and 2 teaspoons of the soy sauce; mix well. Pour into the skillet, stirring until the mixture thickens. Set aside. In a small bowl, beat the eggs with the remaining 1 teaspoon of soy sauce. Heat an 8 or 9 inch nonstick skillet or crepe pan over medium high heat and prepare with nonstick pan spray. Pour in 1/4 of the egg mixture, tilting the skillet so the eggs cover the bottom of the pan in a thin layer. Cook about 1 minute, just until the egg looks dry and the bottom is golden brown. Slide out onto a plate; spoon 1/4 of the pork mixture down the center of the uncooked side of the omelet; roll up and keep warm. Repeat the process 3 times with the remaining egg mixture and filling to make 4 omelet rolls. Serves 4.
Nutritional Information Per Serving:
Calories: 159, Fat: 6 g, Cholesterol: 156 mg, Sodium: 241 mg, Carbohydrate: 4 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 22 g
Diabetic Exchanges: 1 Vegetable, 3 Very Lean Meat, 1/2 Fat
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