Spinach and Cheese Omelet

Ingredients:

• ¾ cups egg substitute
• 1 teaspoon water
• ⅛ teaspoon salt
• ⅛ teaspoon freshly ground pepper
• ½ cup loosely packed spinach
• 1 plum tomato, chopped
• 2 tablespoons shredded nonfat cheddar cheese
• Vegetable cooking spray

Whisk eggs, water, salt and pepper together in a medium bowl. Toss spinach, tomato and cheddar together in a small bowl. Lightly coat omelet pan or small skillet with cooking spray, heat over medium heat 1 minute. Pour egg mixture into pan, cook about 2 minutes or until omelet is set. Lift edge to let uncooked portion of egg flow underneath. Spread filling over half of omelet; fold opposite half of omelet over filling. Slide omelet onto a serving plate. Serve with frozen fruit. Serves 1.



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