Nutrition per serving may change if servings are adjusted.
2 cups refrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten
⅛ teaspoon ground pepper
1 cup torn fresh arugula or spinach
1 cup seeded, chopped tomato
½ cup crumbled reduced-fat feta cheese (2 ounces)
¼ cup pitted Kalamata olives, sliced
Coat an 8-inch nonstick skillet with flared side with cooking spray. Heat skillet over medium heat.
Combine egg and pepper in a medium bowl. Pour one-fourth of the egg mixture into the prepared skillet. Immediately begin stirring the eggs gently but continuously with a wooden or plastic spatula until the mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until the egg is set but still shiny.
Sprinkle one-fourth of the arugula, one-fourth of the tomato, one-fourth of the cheese, and one-fourth of the olives over half of the egg. With a spatula, lift and fold the other half of the egg up over the filling. Transfer omelet to a serving plate. (If necessary, wipe out the skillet with a clean paper towel and coat with cooking spray between omelets.) Repeat with remaining egg mixture, arugula, tomato, cheese, and olives to make three more omelets.