Looking for a great way to get in more veggies? Try an omelet. Just toss in whatever fresh produce you have on hand.

Ingredients:
1 large eggs
3 large egg whites
1 cup spinach, choppped
1/2 teaspoon dried oregano
1/4 teaspoon table salt
2 cups tomatoes, chopped
2 tablespoons feta cheese, crumbled
4 slices reduced-calorie wheat bread, toasted

Directions:
Combine egg, egg whites, spinach, oregano and salt; beat until well-blended.

Lightly coat a 9-inch nonstick skillet with cooking spray; heat over medium heat. Pour egg mixture into skillet and spread to cover pan. Cook until bottom is lightly browned and firm, about 5 to 6 minutes. With a large spatula, flip omelet and cook other side until center is set, about 3 minutes more.

Transfer omelet to a platter. Sprinkle tomatoes and cheese on one half; fold over other half to cover. Allow to stand 1 minute; cut in half crosswise and serve each piece with 2 slices of toast.

See also:
Vegetable Omelet
Basic Egg White Omelet
Sweet Fruit Omelet Recipe
Western Omelet
Egg White Omelet with Mushrooms, Peppers and Herbs
Omelets! (Article and recipes)
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