Ingredients

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

Instructions

• Combine egg, egg whites, spinach, oregano and salt in a medium bowl; beat untilwell-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.