3 eggs, lightly beaten
1/4 cup butter or margarine, melted
3 cloves garlic, chopped
1/8 teaspoon salt
3/4 cup chopped poblano chile pepper
3 tablespoons Worcestershire sauce
1 cup all-purpose flour
1 cup chopped onion
1 cup sliced fresh spinach
3 large spinach leaves
1 (10 ounce) package frozen mixed vegetables, thawed
Beat egg whites until foamy.
In a medium bowl, mix margarine and garlic. Press lemon juice into skillet. Stir fry 10 minutes, or until light brown. Fry 4 eggs in approximately 1/2 cup margarine or margarine mixture until set. Stir spinach and remove stems. Pour egg mixture into skillet. Set aside.
Stir salt, pepper, Worcestershire sauce, flour, mushrooms and 2 tablespoons chopped parsley into egg whites. Place dumplings in skillet. Sprinkle with 1/4 cup of melted margarine. Repeat with remaining ingredients.
Place eggs in refrigerator and immediately fold with a slotted spoon. Return eggs to skillet and cook over medium heat, stirring occasionally, until created eggs are set.
Remove skillet from heat. Pour egg mixture into skillet. Cook five minutes on each side, or until light brown. Remove skillet from heat and let stand for a few minutes for eggs to drain. Remove skillet, cool dish on wire rack and unwrap foil. Cut into 1-inch slices. Drizzle the egg custard over slices. Serve warm or cold.