Spinach Omelet and Toast

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

Preparation

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.