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Ingredients:
1 cup fresh spinach leaves, cut into thin strips
2 Tbsp. chopped red onions
1/2 tsp. minced garlic
2 Tbsp. chopped tomatoes
2 eggs
2 Tbsp. water
1/4 cup Crumbled Feta Cheese, divided
SPRAY small nonstick skillet with cooking spray.
Add spinach, onions and garlic; cook on medium heat 4 min. or until onions are tender, stirring frequently. Stir in tomatoes.
BEAT eggs and water with wire whisk until well blended.
Pour evenly over spinach mixture; tilt skillet to evenly distribute eggs.
As eggs set, lift edge slightly with spatula to allow uncooked portion to flow underneath.
When eggs are almost set, sprinkle evenly with 2 Tbsp. of the cheese.
Cook an additional 1 to 2 min. or until eggs are set.
SLIP spatula underneath, tip skillet to loosen and gently fold omelet in half. Sprinkle with remaining cheese.
Remove from heat; let stand 2 min. to allow cheese to melt slightly.
Cut in half to serve.
1 cup fresh spinach leaves, cut into thin strips
2 Tbsp. chopped red onions
1/2 tsp. minced garlic
2 Tbsp. chopped tomatoes
2 eggs
2 Tbsp. water
1/4 cup Crumbled Feta Cheese, divided
SPRAY small nonstick skillet with cooking spray.
Add spinach, onions and garlic; cook on medium heat 4 min. or until onions are tender, stirring frequently. Stir in tomatoes.
BEAT eggs and water with wire whisk until well blended.
Pour evenly over spinach mixture; tilt skillet to evenly distribute eggs.
As eggs set, lift edge slightly with spatula to allow uncooked portion to flow underneath.
When eggs are almost set, sprinkle evenly with 2 Tbsp. of the cheese.
Cook an additional 1 to 2 min. or until eggs are set.
SLIP spatula underneath, tip skillet to loosen and gently fold omelet in half. Sprinkle with remaining cheese.
Remove from heat; let stand 2 min. to allow cheese to melt slightly.
Cut in half to serve.
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