Tomato, Spinach and Feta Omelet

In 15 minutes or less, you can whip up this high-protein, low-calorie omelet – a delicious way to start your morning off right.

Makes 2 servings

4 Large eggs
1 cup Baby spinach (chopped)
1/2 tsp Dried oregano
1 tsp Salt
1 Plum tomato (sliced)
2 tbsp Feta cheese (crumbled)
1/4 Red onion (thinly sliced optional)

Combine eggs, spinach, oregano and salt in a medium bowl. Beat until well blended. Lightly coat a 9-inch nonstick skillet with cooking spray, heat over medium heat.

Pour egg mixture into skillet. Cook until bottom is lightly browned and firm, about 5-6 minutes. With a spatula, flip the omelet to the other side and cook 3 minutes more. Transfer omelet to a platter. Sprinkle tomatoes and cheese on one half (and onions, if desired) and fold over other half to cover.

Let stand 1 minute to warm tomatoes and cheese. Cut in half.

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