Nutrition per serving may change if servings are adjusted.
1 egg white
¼ teaspoon dried Italian seasoning, crushed
1 dash salt
1 dash cayenne pepper
Nonstick cooking spray
½ cup lightly packed fresh baby spinach leaves, coarsely chopped
4 cherry tomatoes, halved
3 tablespoons reduced-fat shredded Italian cheese blend, such as Sargento brand
In a small bowl combine egg, egg white, Italian seasoning, salt and cayenne. Using a fork, beat until combined but not frothy.
Lightly coat an unheated 8-inch nonstick skillet with cooking spray. Preheat the skillet over medium-high heat. Add egg mixture to skillet. Reduce heat to medium. As egg starts to set, use a spatula to gently lift edges of set egg white, tilting pan to allow liquid egg white to run under set egg. Continue until egg is set but still shiny.
Arrange spinach, tomatoes and 2 tablespoons of the cheese over half of the egg in the skillet. Fold the unfilled half of the egg over the filling. Gently slide the omelet out of the skillet onto a serving plate. Sprinkle with the remaining 1 tablespoon cheese.