Spinach Omelette with Bacon and Tomato

• 2 teaspoons oil
• 1 small red onion, finely chopped
• 150g baby spinach leaves, washed
• 125g PHILADELPHIA Light Spreadable Cream Cheese
• 8 rashers short cut rindless bacon Rite Aid 2 For $7.00 thru 02/06
• 12 small vine ripened tomatoes Safeway 1 lb For $1.29 thru 02/09
• 8 eggs, separated
• salt and pepper, to taste
• 2 teaspoons butter
• 2 teaspoons oil, extra

1. Heat oil in a non-stick frying pan over medium-high heat.
2. Add the onion and saute; remove.
3. Add spinach and cook until just wilted.
4. Squeeze out excess moisture with paper towel.
5. Roughly chop then combine with onion and Philly*.
6. Place bacon and tomatoes on a lined baking tray.
7. Bake at 180C for 10 minutes.
8. Keep warm.
9. Beat the egg whites to soft peaks.
10. Fold in the yolks and seasoning.
11. Heat half the butter and extra oil in a 26cm non-stick frying pan over medium heat.
12. Add half the egg mixture and cook 3-4 minutes, or until almost cooked through.
13. Place under a hot grill for 2-3 minutes until set, then top half the omelette with half the Philly* mixture and fold into a half circle.
14. Repeat with remaining egg and Philly* mixture.
15. Serve half an omelette with some crispy bacon and cooked tomatoes.

oil, red onion, baby spinach leaves, philadelphia, rashers, tomatoes, eggs, salt, butter, oil

Taken from www.kraftrecipes.com/recipes/spinach-omelette-bacon-tomato-104964.aspx (may not work)