![](https://1.bp.blogspot.com/-aZz-EZIAbY0/WMsCwIUM6NI/AAAAAAAAAF8/zVzVFYzwoh8QYkW5rJnP-ODQWhhzJc2mgCLcB/s640/Veggie-Omelette.jpg)
Ingredients:
- 1/2 cup chopped tomatoes
- 2 Tbsp chopped onion
- 2 cups fresh spinach leaves
- Nonstick cooking spray
- 3 eggs, beaten
- 1/4 cup reduced-fat Feta cheese
Preparation:
Heat oil in skillet placed over medium-high heat. Add red
bell pepper, tomatoes and onion. Cook and stir until soft. Add spinach leaves
and cook until wilted. Remove from pan.
Coat skillet with cooking spray and add eggs. Cook the eggs
for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently
lift the edges of the omelet with a spatula to let the uncooked part of the
eggs flow toward the edges and cook.
Continue cooking for 2 to 3 minutes or until the center of the omelet
starts to look dry.
Sprinkle the feta cheese over the omelet and spoon the
vegetable mixture into the center of the omelet. Using a spatula gently fold
one edge of the omelet over the vegetables. Let the omelet cook for another two
minutes or until the cheese melts to your desired consistency. Slide the omelet
out of the skillet and onto a plate. Cut in half and serve
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