Ingredients
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2 teaspoons butter, divided
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1/4 cup tomatoes, seeded and chopped
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1/4 cup spinach leaves, coarsely chopped (a few chopped basil leaves perks it up even more)
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3/4 cup egg substitute (or 3 eggs)
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1 tablespoon water
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1/4 teaspoon salt, to taste
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1/4 teaspoon pepper, to taste
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2 tablespoons onions, minced
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2 tablespoons reduced-fat feta cheese (the tomato-basil flavor is really good)
Instructions
- Melt 1 teaspoon of butter in a shallow frying pan.
- Add the onion and saute until crisp tender.
- Add the tomato and saute until heated through, about 1 minute.
- Add the spinach and toss until wilted, about 1 minute.
- Remove veggies from pan and keep warm.
- Melt another teaspoon of butter in the frying pan.
- Lightly whip the eggs with the water. Add seasonings to taste.
- Pour eggs into the skillet and cook over medium heat until the edges start to set.
- Lift up the edges, letting the uncooked eggs run underneath.
- When the eggs are ALMOST set, top with the feta cheese.
- Spread reserved vegetables over 1/2 of omelet and fold it over.
- Slide it onto a plate and dig in!