Cheddar-Veggie Egg Envelopes

• 4 whole eggs
• 4 egg whites
• 4 tsp. water
• 3 cups loosely packed baby spinach leaves
• 1-1/2 cups sliced fresh mushrooms
• 1 cup halved cherry tomatoes
• 1/2 cup Cracker Barrel Shredded Light Double Cheddar Cheese

1. Heat small nonstick skillet on medium heat.
2. Whisk first 3 ingredients until blended.
3. Spray skillet with cooking spray.
4. Add 1/3 cup eggs; tilt skillet to evenly cover bottom with eggs.
5. Cover; cook 1 to 2 min.
6. or until eggs are set.
7. Slide omelette onto plate.
8. Repeat with remaining eggs to make a total of 4 omelettes.
9. Cover to keep warm until ready to use.
10. Add spinach, mushrooms and tomatoes to skillet; cover.
11. Cook on medium-low heat 5 min.
12. or just until spinach is wilted.
13. Fold each omelette in half, then in half again to form triangle.
14. Serve topped with vegetable mixture and cheese.

eggs, egg whites, water, baby spinach leaves, mushrooms, tomatoes, cheddar cheese

Taken from www.kraftrecipes.com/recipes/cheddar-veggie-egg-envelopes-143527.aspx (may not work)