Spinach, Tomato and Cheese Omelet Recipe

Guest Author - Jennifer Murray

Start your day off right with this quick and nutritious omelet that's loaded with vitamins and nutrients and tastes great.

Yields 4 servings

Ingredients

1 package (6 oz.) fresh spinach

3 cups cholesterol-free egg substitute

2 plum tomatoes, diced (about 3/4 cup)

1 cup (4 oz.) finely shredded reduced-fat extra-sharp Cheddar cheese

1/4 tsp. black pepper (optional)

Directions
1. Rinse spinach. Drain, but leaving water clinging to leaves. Place in large microwavable bowl. Cover with plastic wrap. Microwave on high approximately 3 minutes or until spinach wilts. Drain spinach and set aside.

2. Lightly coat 8-inch nonstick skillet with nonstick cooking spray. Heat over medium heat. Pour 3/4 cup egg substitute into skillet. Cook about 2 minutes or until omelet is set. Lift edge to let uncooked portion of egg to flow underneath.

3. Spoon 1/4 of spinach and 1/4 of tomatoes over half of the omelet. Sprinkle with 2 tbsp. cheese and pepper. Fold opposite half of omelet over filling. Transfer omelet to plate. Sprinkle with 2 tbsp. cheese.

Repeat with remaining egg substitute, spinach, tomatoes, and cheese to make 3 more omelets.