Inside-Out Cheddar Veggie Omelets

• 4 whole eggs
• 4 egg whites
• 1 Tbsp. water
• 1-1/2 cups sliced fresh mushrooms
• 3 cups loosely packed baby spinach leaves
• 1 cup halved cherry tomatoes
• 1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

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

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

Taken from www.kraftrecipes.com/recipes/inside-out-cheddar-veggie-omelets-160075.aspx (may not work)