Goat cheese, Spinach and Sundried Tomato Omelette

Ingredients

• 1 scallion sliced
• 1/4 medium sweet red or orange pepper(s), diced
• 2 spray(s) cooking spray
• 1/8 tsp table salt
• 1/8 tsp black pepper
• 1 tsp sundried tomatoes, diced
• 2 Tbsp basil, fresh, minced
• 2 Tbsp chives, fresh, minced
• 2 eggs
• 1 Tbsp goat cheese, crumbled

Instructions

1. Coat a medium nonstick skillet with cooking spray; heat over medium heat. Add red pepper and onion; cook, stirring occasionally, until softened and lightly browned, 3-5 minutes.
2. Add spinach and sundried tomatoes; cook, stirring a few times, until heated through and spinach leaves are wilted, 1-2 minutes. Remove filling from pan; set aside and cover to keep warm.
3. In a mixing bowl, whisk together eggs and a pinch each salt and pepper.
4. Wipe same skillet clean; coat with cooking spray and then heat over medium heat. Add egg mixture; tilt pan to distribute egg. As eggs solidify, push them gently into center of pan; tilt pan to allow any uncooked eggs to fill open space around edges. Cook until there is no liquid remaining, about 1-2 minutes. Reduce heat slightly; cook until eggs are set, 30 seconds-1 minute more.
5. Top omelet with reserved filling and cheese; fold over and slide onto a plate.

Notes

Yields 1 serving.