Healthy Breakfast: Spinach and Tomato Omelet (club member recipe)

Spinach and Tomato Omelet
Recommended by Kathy Smith

3 eggs (or 6 egg whites), slightly beaten

1/4 cup cooked spinach

6 pieces sun-dried tomatoes

Nonstick spray
Salt and pepper

Soak sun-dried tomatoes in hot water for 10 minutes. Drain, pat dry, cut in half, and season with salt and pepper.

Spray a nonstick pan thoroughly with spray. Add spinach and tomatoes to pan and sauté gently for one minute. Remove from pan and set aside. Add eggs to hot pan and cook for one minute. Sprinkle eggs with spinach and tomatoes, season with salt and pepper, and cook until the eggs are done to your liking. Fold omelet over and turn onto the plate for serving. Try this with warm tomato sauce or a dollop of pesto or goat cheese. Serves 1.

Preparation Time: 10 minutes
Cooking Time: 5 minutes

Nutritional Information: (per serving)

Calories: 331

Protein: 25 g

Fiber: 3 g

Carbs: 10 g

Fat Total: 13.5 g

Saturated Fat: 6 g