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Spinach-and-Cheese Omelet

Photo: Van Chaplin; Styling: Amy Burke
Prep time 14 mins
Yield Makes 1 serving
Add extra nutrients to your breakfast by stirring in chopped fresh spinach, chopped tomato and shredded cheese into your protein-packed omelet. 

Ingredients

  • 2 large eggs
  • 1 tablespoon butter
  • 1 cup coarsely chopped spinach
  • 1/3 cup chopped tomatoes
  • 1/8 teaspoon salt
  • 1/3 cup (1 1/2 oz.) shredded Swiss cheese
  • 1/8 teaspoon pepper

How to Make It

  1. Blend and Pour. Process eggs and 2 Tbsp. water in a blender until blended. Melt butter in an 8-inch nonstick skillet over medium heat; add spinach and tomatoes, and saut´´ 1 minute or until spinach is wilted. Add salt and egg mixture to skillet.

  2. Lift and Tilt. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked egg mixture flows underneath, cooking until almost set (about 1 minute). Cover skillet, and cook 1 minute.

  3. Fold and Serve. Sprinkle omelet with cheese and pepper. Fold omelet in half, allowing cheese to melt. Slide cooked omelet onto a serving plate, and season with salt to taste. Serve with buttered toast and fresh fruit.