Spinach Tomato Omelet

Spinach and tomato omelet is a colorful Breakfast recipe. Some of you might like to have Spinach and Tomato Omelet in your dinner and Lunches as well, as it is really fast and easy to cook and pretty much light weighted preparation as well.

Nutritional Values:- Low Cholesterol | Less Fat | High Calcium Ratio | Heart Healthy | Weight Loss Healthy | Avg. for Diabetes | Low Calories

Ingredients:-

4 -5 Cherry tomatoes, nicely halved
1 scallion, sliced
1 teaspoon extra-virgin olive oil
1 cup baby spinach, washed, with war still clinging to leaves
1/2 cup liquid egg substitute, such as Egg Beaters
1/4 cup shredded reduced-fat Cheddar cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon water

Preparation & Cooking:-

1. First of all gently spray a small nonstick skillet with cooking spray, Now add 1 table spoon oil and heat over medium-high fire. Now add halved cherry tomatoes and scallion and cook. Gently stirring it once or twice, until it is pretty much softened for 2 to 3 minutes. Now it is time to put spinach on top of it, cover it nicely so the air would not pass away for around 30 seconds and Stir to combine It properly.

2. Now gently pour in egg substitute, and reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds. Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more.

3. Sprinkle cheese, salt and pepper over the omelet. Lift up an edge of the omelet and drizzle the remaining 1 tablespoon water under it. Cover, reduce heat to low and cook until the egg is completely set and the cheese is melted, about 2 minutes. Fold over using the spatula and serve.