Ingredients:
2 Large Eggs
1 Tbsp Butter
1 cup Coarsely Chopped Spinach
1/3 cup Chopped Tomatoes
1/8 tspSsalt
1/3 cup (1-1/2 oz.) Shredded Swiss Cheese
1/8 tsp Pepper
1 Tbsp Butter
1 cup Coarsely Chopped Spinach
1/3 cup Chopped Tomatoes
1/8 tspSsalt
1/3 cup (1-1/2 oz.) Shredded Swiss Cheese
1/8 tsp Pepper
Directions:
Whisk eggs and 2 Tbsp water in a bowl until blended. Melt butter in an 8-inch nonstick skillet over medium heat; add spinach and tomatoes, and saute 1 minute or until spinach is wilted. Add salt and egg mixture to skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked egg mixture flows underneath, cooking until almost set (about 1 minute). Cover skillet, and cook 1 minute. Sprinkle omelet with cheese and pepper. Fold omelet in half, allowing cheese to melt. Slide cooked omelet onto a serving plate, and season with salt to taste.
