1 large egg
Whites of 2 large eggs
1 c fresh chopped spinach
1/2 tsp dried oregano
1/4 tsp salt
2 plum tomatoes, chopped
2 tbsp crumbled feta cheese
4 slice reduced calorie whole wheat bread, toasted
Combine egg, egg whites, spinach, orregano and salt; beat until well blended. Lightly coat a non-stick pan with cooking spray and heat over medium heat. Pour egg mixture into skillet and spread to a nine inch round. Cook until bottom is lightly browned and firm, 5 to 6 minutes. Witha large spatula, flip omelet and cook other side until center is set, about 3 min. Transfer omelet to plate. SPrinkle tomatoes and cheese on one half; fold over other half to cover. Let stand 1 min. Cut in half crosswise and serve each piece with 2 slices of toast.
2 servings
3 WW pts