Spanish Tortilla

Ingredients:
2 tsp olive oil
2 small onions, finely chopped
1 garlic clove, minced
2 medium potatoes, cooked and diced
1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
1 cup fat-free egg substitute
2 Tbsp finely chopped fresh parsley
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme
1/4 tsp ground nutmeg

1. In a large nonstick skillet, heat the oil. Sauté the onions until golden, about 7 minutes. Add the garlic; cook, stirring, 1 minute longer. Stir in the potatoes, spinach, egg substitute, parsley, salt, pepper, thyme and nutmeg. Reduce the heat and cook, covered, until set and browned on bottom, about 10-15 minutes.
2. Loosen the edges with knife and invert onto warm platter, or serve directly from skillet.

Nutritional information (per serving- 1/4 of tortilla):
145 calories (or 2 WW points), 3g fat, 435mg sodium, 22g carb, 4g fiber, 10g protein

My notes:
I liked this, but it definitely needs something...maybe some cheese or something. I'll have to work on it. Next time I might take away some of the potatoes and add more egg substitute. Also, I'd recommend mixing the potatoes, spinach, egg subs., parsley and spices up beforehand, just to make it easier to mix into the onion/garlic mixture.