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Categories:Viewed: 54 - Published at: 8 years ago
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 Cracker Barrel Shredded Light Double Cheddar Cheese
Method
- 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.
