Categories: Egg Dishes

Ingredients

• 2 large eggs
• 1 Tbsp. butter
• 1 cup coarsely chopped spinach
• 1/3 cup chopped tomatoes
• 1/8 tsp. salt
• 1/3 cup (1 1/2 oz.) shredded Swiss cheese
• 1/8 tsp. pepper

Directions

1. Process eggs and 2 Tbsp. water in a blender until blended. Melt butter in an 8-inch nonstick skillet over medium heat; add spinach and tomatoes, and sauté 1 minute or until spinach is wilted. Add salt and egg mixture to skillet.
2. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked egg mixture flows underneath, cooing until almost set (about 1 minute) Cover skillet, and cook 1 minute.
3. Sprinkle omelet with cheese and pepper. Fold omelet in half, allowing cheese to melt. Slide cooked omelet onto a serving plate, and season with salt to taste. Serve with buttered toast and fresh fruit.

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