How To Prepare
In a medium nonstick skillet, heat 2 teaspoons oil over medium heat, swirling to coat the bottom. Cook the tomatoes and spinach for 2 to 3 minutes, or until the tomatoes are slightly softened, stirring constantly. Transfer to a plate. Cover with aluminum foil to keep warm. Set aside.
In a small bowl, beat half the egg whites and stir in half the green onions.
Wipe the same skillet with paper towels, being careful to avoid burning your fingers. Add 1 teaspoon oil, swirling to coat the bottom. Place over medium heat. Pour in the egg white mixture, swirling to cover the bottom. Cook for 2 minutes without stirring. Using a rubber scraper, gently spread the uncooked part of the moist omelet to the edge. Cook for 1 to 2 minutes, or until no longer moist.
With the skillet still on the burner, spoon half the tomato mixture over half the omelet. Top the tomato mixture with half the basil. Remove from the heat. Fold the other half of the omelet over the filling. Cut the omelet in half crosswise. Transfer to plates. Cover with aluminum foil to keep warm.
Using the remaining ingredients, make and fill a second omelet.
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- 1 tablespoon plus teaspoon canola
- 1 cup grape tomatoes, halved (about 5 ounces)
- cup baby spinach (about 1 ounce)
- 5 oz egg whites
- 4 medium green onions, chopped
- 1/4 cup chopped fresh basil
Ingredients
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