Yields 1 serving
1 tomato, diced
1 green onion, sliced
1 c. baby spinach
2 egg whites
1 tbsp. milk
1/4 c. shredded low-fat cheddar cheese
Preheat a large skillet over medium heat and spray the pan with cooking spray.
Add the tomato (with juices), green onion, and spinach to the pan. Stir and cook the vegetables until soft and the spinach is wilted. Remove the vegetables from the pan.
Rinse out the pan then return it to the stove. Reduce the temperature to medium-low heat and spray the pan again with cooking spray.
In a small bowl, whisk the egg, egg whites, and milk and pour into the pan. While the omelet cooks, lift the edges and allow the uncooked egg to flow underneath. When the egg is mostly cooked, flip it.
Place the vegetables on top of the egg and sprinkle with cheese. Turn off the heat.
When the cheese is melted, fold the egg in half. Serve warm.
Saturated Fat 3g