Ingredients
1 lge egg(s)
3 lge egg white(s)
1 C spinach, choppped
1/2 tsp dried oregano
1/4 tsp table salt
1 serving cooking spray
(5 one-second sprays per serving)
2 C tomato(s), chopped
2 T feta cheese, crumbled
4 slice RC wheat bread, toasted
Combine egg, egg whites, spinach, oregano and salt in a medium bowl; beat until well-blended.
Lightly coat a 9-inch nonstick skillet with cooking spray; heat over medium heat. Pour egg mixture into skillet and spread to cover pan. Cook until bottom is lightly browned and firm, about 5 to 6 minutes. With a large spatula, flip omelet and cook other side until center is set, about 3 minutes more.
Transfer omelet to a platter. Sprinkle tomatoes and cheese on one half; fold over other half to cover. Allow to stand 1 minute; cut in half crosswise and serve, with 2 slices of toast.
