Greek Omelet

1 Tbsp olive oil,

2 plum tomatoes, chopped or sundried tomatoes

1 (5-oz) pkg fresh baby spinach or asparagus

1 clove garlic, minced

½ tsp dried oregano

5 large eggs

¼ tsp pepper

½ cup crumbled feta cheese or low fat mozzarella

Heat ½ Tbsp oil in a large nonstick skillet over medium-high heat; add tomatoes, spinach, garlic and oregano. Sauté 5 minutes or until spinach is wilted; remove from skillet. Whisk together eggs and pepper; add remaining oil to skillet. Add egg mixture; cook over medium heat 5 minutes or until eggs begin to set, lifting edges with a spatula to let uncooked egg flow underneath. Sprinkle one side of omelet with cheese and spinach mixture; fold in half. Cook 2 minutes longer or until filling is very hot. Slide omelet onto a plate, and cut in half to make 2 servings.

Calories (per serving) 350