1 teaspoon olive oil

2 tablespoons scallions, chopped

1-½ cups egg beater

¼ teaspoon black pepper

1/3 cup tomato, peeled, seeded and diced

1 pound fresh spinach, torn into bite size piece

¼ teaspoon light salt

½ cup shredded veggie cheese

Coat a small skillet with cooking spray. Heat oil over medium heat. Add tomatoes, scallions, and spinach. Sauté until the spinach wilts, about 30 seconds. Remove from heat and set aside.

In a small bowl, beat egg substitute with salt and pepper.

Coat an 8-inch skillet with non-stick cooking spray.

Pour ¼ of the egg mixture into the skillet; stir once and cook over high heat
until the eggs begin to set, about 1 minute.

Pull omelet gently from sides of skillet, letting the uncooked portion flow
under cooked edge; continue cooking until the liquid is set, about 20 seconds.

Sprinkle ¼ of the veggie cheese and ¼ of the cooked vegetables over omelet;
fold in half and beat for 2 to 3 additional seconds. Repeat procedure 3 times for
remaining egg mixture, cheese and vegetables. Serve immediately.

Serves:  4      

Phase:  2, 3, 4

Fat grams: 1.6

Protein:  17.5