Healthy Breakfast Recipes: Spinach And Tomato Omelet

A simple way to start off your morning on a good nutritional note is to breakfast on a summertime vegetable omelet. Our recommendation this week features a healthy mix of spinach, tomato and scallions - and it provides two full servings of vegetables (not a bad number to have hit before midday). Substitute egg whites and you'll have a tasty treat that's surprisingly low in cholesterol.

Ingredients:
- 1 teaspoon extra-virgin olive oil
- 5 cherry tomatoes, halved
- 1 scallion, sliced
- 1 cup baby spinach, washed (do not drain or squeeze)
- 2 eggs or 4 egg whites
- 1/4 cup crumbled feta cheese
- Salt and freshly ground pepper to taste

Preparation:
Add oil to a small nonstick skillet and heat over medium-high heat. Add tomatoes and scallion and cook, stirring once or twice, until softened. Place spinach on top of the tomatoes and scallions. Cover and let spinach wilt (this should take less than a minute). After spinach has wilted, stir to combine.

Scramble eggs and add to skillet. Reduce heat to medium-low. Continue cooking, stirring constantly, until the egg begins to set. Lift the edges so the uncooked egg will flow underneath and set.

Sprinkle feta, salt and pepper over the omelet. Cover, reduce heat to low, and cook until the egg is completely set and the feta begins to melt. With a spatula fold the omelet in half. Serve immediately.