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Ingredients
- 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 Kraft Double Cheddar Light Shredded Cheese
Preparation
Step 1
HEAT small nonstick skillet on medium heat. Whisk first 3 ingredients until blended. Spray skillet with cooking spray. Add 1/3 cup eggs; tilt skillet to evenly cover bottom with eggs. Cover; cook 1 to 2 min. or until eggs are set. Slide omelette onto plate. Repeat with remaining eggs to make a total of 4 omelettes. Cover to keep warm until ready to use.
ADD spinach, mushrooms and tomatoes to skillet; cover. Cook on medium-low heat 5 min. or just until spinach is wilted.
FOLD each omelette in half, then in half again to form triangle. Serve topped with vegetable mixture and cheese.