breakfast

Ingredients

	1 large egg(s)
	3 large egg white(s)
	1 cup(s) spinach, choppped
	1/2 tsp dried oregano
	1/4 tsp table salt
	1 spray(s) cooking spray
	2 small tomato(es), chopped
	2 Tbsp feta cheese, crumbled
	4 slice(s) reduced-calorie wheat bread, toasted

Instructions

• 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 each piece with 2 slices of toast.

Notes

• You can also serve the feta and tomatoes on top of the omelet or on the side.