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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

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