Breakfast Spinach and Tomato Cheese Omelet

1. 1

   Spray a small nonstick skillet with cooking spray.

2. 2

   Add oil and heat over medium-high heat.

3. 3

   Add tomatoes and scallion and cook, stirring once or twice, until softened, 1 to 2 minutes.

4. 4

   Place spinach on top, cover and let wilt, about 30 seconds.

5. 5

   Stir to combine.

6. 6

   Pour in egg substitute(or eggs), reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds.

7. 7

   Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more.

8. 8

   Sprinkle cheese, salt and pepper over the omelet.

9. 9

   Lift up an edge of the omelet and drizzle the remaining 1 tablespoon water under it.

10. 10

    Cover, reduce heat to low and cook until the egg is completely set and the cheese is melted, about 2 minutes.

11. 11

    Fold over using the spatula and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.