Spinach and Tomato Omelet

Instructions

1. 1

   Crack the 4 large eggs into a bowl and add

2. 2

   25 cup of skim milk. Whisk together until well combined.

3. 3

   Add

4. 4

   25 teaspoon of salt and

5. 5

   25 teaspoon of black pepper to the egg mixture and whisk again.

6. 6

   Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

7. 7

   Add

8. 8

   5 cup of fresh spinach to the skillet and sauté for about 1-2 minutes until wilted.

9. 9

   Add

10. 10

    25 cup of diced tomatoes to the skillet and cook for another minute.

11. 11

    Pour the egg mixture over the spinach and tomatoes in the skillet.

12. 12

    Cook the omelet for about 3-4 minutes, gently lifting the edges with a spatula to allow uncooked eggs to flow underneath.

13. 13

    Once the omelet is mostly set, fold it in half and cook for another minute.

14. 14

    Slide the omelet onto a plate and serve immediately.