2. Tomato-Arugula Omelets
What you need:
- 2 cups egg product or 8 eggs, beaten
- Dash of pepper
- A cup of fresh arugula
- A cup of chopped tomatoes
- ½ cup low-fat feta cheese
- ¼ cup of kalamata olives, pitted and sliced
Spray a skillet with some cooking spray. Heat over medium heat. Mix the egg with the pepper in a medium bowl. Pour a fourth of the egg mixture into the skillet. Stir the eggs consistently, but gently using a wooden spoon. The mix should have small pieces of cooked egg that is surrounded by liquid egg.
Stop stirring and let sit for about 30 seconds to one minute. The egg should be set, but still be shiny. Sprinkle ¼ each of the arugula, tomato, cheese, and olives over half of the egg. Use a spatula to lift the other half of the egg and fold it over. Place on a serving plate and repeat with the rest of the ingredients.