3 large egg whites
1 teaspoon water (this is a trick I learned that makes the eggs fluffy)
2 teaspoons chopped fresh dill
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup loosely packed, thinly sliced fresh spinach
1 plum tomato, chopped
2 tablespoons shredded nonfast cheddar cheese
Vegetable cooking spray
Whisk egg whites, water, dill, salt, and pepper together in a bowl until soft peaks form. Toss spinach, tomato, and cheddar together in a small bowl. Lightly coat a small skillet with cooking spray and heat over medium heat for 1 minute. Pour egg mixture into pan and cook until eggs begin to set on bottom. Spread filling over half of omelet, leaving a 1/2 inch border and reserving 1 tablespoon mixture for garnish. Lift up omelet at edge nearest handle and fold in half, slightly off-center, so filling peeks out. Cook about 2 minutes. Slide omelet onto a serving plate and garnish with reserved filling.
Great for breakfast after one of Gilad's great workouts!!!!!
Submitted by Paula