Spinach and Cheese Omelet
Ingredients 2 large eggs Sprinkle of salt and freshly ground pepper 1⁄2 teaspoon unsalted butter 1 tablespoon diced ripe tomatoes 2 tablespoons thawed frozen spinach, patted dry, or 1/3 cup fresh baby spinach (approx. 10g) 1 tablespoon grated reduced-fat cheddar cheese Directions Whisk the eggs, salt, and pepper in a bowl until very light and frothy. The more you whip the eggs, the lighter the omelet will be; set aside.Melt the butter in a small nonstick skillet over medium heat. Add the tomatoes and spinach and cook for 1 minute, stirring, just until hot. Transfer to a small plate or bowl and set aside. (Do not rinse the skillet.)Return the skillet to medium-low heat, add the eggs, and cook for about 20 seconds. Then, while tilting the skillet, use a spatula to push the cooked egg toward the center of the pan, allowing the raw eggs to hit the skillet. Distribute the cheese on top, followed by the reserved tomato-spinach mixture. Reduce the heat to low and cook for 1 to