Greek Omelet for 1

Ingredients

• 2 teaspoons butter, divided
• 2 tablespoons onions, minced
• 1/4 cup tomato, seeded and chopped
• 1/4 cup spinach leaves, coarsely chopped (a few chopped basil leaves perks it up even more)
• 3/4 cup egg substitute (or 3 eggs)
• 1 tablespoon water
• 1/4 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste
• 2 tablespoons reduced-fat feta cheese (the tomato-basil flavor is really good)

Directions

1. 1

   Melt 1 teaspoon of butter in a shallow frying pan.

2. 2

   Add the onion and saute until crisp tender.

3. 3

   Add the tomato and saute until heated through, about 1 minute.

4. 4

   Add the spinach and toss until wilted, about 1 minute.

5. 5

   Remove veggies from pan and keep warm.

6. 6

   Melt another teaspoon of butter in the frying pan.

7. 7

   Lightly whip the eggs with the water. Add seasonings to taste.

8. 8

   Pour eggs into the skillet and cook over medium heat until the edges start to set.

9. 9

   Lift up the edges, letting the uncooked eggs run underneath.

10. 10

    When the eggs are ALMOST set, top with the feta cheese.

11. 11

    Spread reserved vegetables over 1/2 of omelet and fold it over.

12. 12

    Slide it onto a plate and dig in!