Vegetable Garden Omelet

• cooking spray
• 1 tablespoon butter or 1 tablespoon margarine
• 14 onion, sliced
• 12 cup mushroom, sliced
• 1 cup fresh spinach, torn
• 3 large eggs
• 2 tablespoons milk
• 18 teaspoon salt
• 12 cup tomatoes, diced
• 14 cup low-fat swiss cheese, shredded

1. In a saucepan, melt butter on medium-low heat.
2. Add the sliced onion and mushrooms and cook until soft.
3. Add the spinach and stir until well wilted.
4. If needed, add a tablespoon of water to prevent burning.
5. Set aside.
6. In a mixing bowl, beat eggs, 2 tablespoons of milk and salt until blended.
7. Set aside.
8. Coat the bottom of a medium non-stick frying pan with cooking spray and heat on medium-high until the pan is hot.
9. Pour the egg mixture into the pan.
10. Cook until the egg mixture begins to set on the surface.
11. Spread tomatoes over half of the omelet.
12. When the eggs thicken on the surface, add the vegetables and sprinkle with cheese.
13. Fold the omelet in half with a spatula and serve immediately.
14. *To reduce the total fat in this recipe, you can substitute the 3 large eggs with 1 egg and 3 egg whites.

cooking spray, butter, onion, mushroom, fresh spinach, eggs, milk, salt, tomatoes, lowfat swiss cheese

Taken from www.food.com/recipe/vegetable-garden-omelet-495864 (may not work)