This delicious omelet is packed with spinach, tomato, and three kinds of cheese. Perfect for breakfast or brunch.
1/4 cup chopped fresh spinach
1/4 cup diced tomato
3 ounces egg substitute such as Egg Beaters
1 tablespoon grated Cheddar cheese
1/4 cup cottage cheese
1 teaspoon grated Parmesan cheese
Heat a non-stick skillet over medium heat. Add the spinach and tomato and cook, stirring occasionally, until the spinach is slightly wilted.
In another small non-stick skillet over medium heat, add the egg substitute. Let cook until the top looks almost dry.
Add the cottage cheese, Cheddar, and Parmesan to the spinach mixture. Stir well and let heat until the Cheddar starts to melt. Transfer the mixture to one side of the omelet in the other pan. Fold the omelet over the filling and serve immediately.
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