Spinach, Tomato and Feta Omelet (4 Points)

From Sandi's Kitchen.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1  large egg
• 3  large  egg whites
• 1  cup spinach, choppped
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon table salt
•  cooking spray, 1 spray
• 2  cups chopped tomatoes
• 2  tablespoons feta cheese, crumbled
• 4  slices  rc  whole wheat bread, toasted

Directions

1. Combine egg, egg whites, spinach, oregano and salt in a medium bowl; beat until well-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.
2. 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, with 2 slices of toast.