- Prep Time: 14 minutes
- Large Eggs - 2
- Butter - 1 tablespoon
- Coarsely Chopped Spinach - 1 cup
- Chopped Tomatoes - 1/3 cup
- Salt - 1/8 teaspoon
- Shredded Swiss Cheese - 1/3 cup
- Pepper - 1/8 teaspoon
Blend and Pour. 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 saut´´ 1 minute or until spinach is wilted. Add salt and egg mixture to skillet.
Lift and Tilt. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked egg mixture flows underneath, cooking until almost set (about 1 minute). Cover skillet, and cook 1 minute.
Fold and Serve. 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.