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Spinach Omelet and Toast

Photo: Kate Sears; Styling: Lynn Miller
Yield

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup baby spinach
  • 1 egg
  • 2 egg whites
  • 1 slice 2% Cheddar
  • Pepper
  • 2 slices whole-grain toast

How to Make It

  1. Warm olive oil in a skillet over medium heat. Sauté baby spinach until wilted, about 1 minute. Beat egg and egg whites; pour over spinach and cook without stirring until eggs are firm, about 4 minutes. Top with Cheddar and season with pepper; cook 1 minute longer, then fold. Serve with whole-grain toast.