Greek Isles Omelet

Combine artichoke hearts, spinach, tomatoes and ripe olives for a Mediterranean-inspired omelet filling. Cholesterol-free egg substitute keeps the total fat at a mere 3 grams per serving.

Yield

Makes 2 servings

Ingredients

	Nonstick cooking spray
1/4	cup chopped onion
1/4	cup canned artichoke hearts, rinsed and drained
1/4	cup washed and torn spinach leaves
1/4	cup chopped plum tomato
2	tablespoons sliced pitted ripe olives, rinsed and drained
1	cup cholesterol-free egg substitute
	Dash black pepper

Preparation

Spray small nonstick skillet with cooking spray; heat over medium heat until hot. Cook and stir onion 2 minutes or until crisp-tender.
Add artichoke hearts. Cook and stir until heated through. Add spinach, tomato and olives; toss briefly. Remove from heat. Transfer vegetables to small bowl. Wipe out skillet and spray with cooking spray.
Combine egg substitute and pepper in medium bowl. Heat skillet over medium heat until hot. Pour egg mixture into skillet. Cook over medium heat 5 to 7 minutes; as eggs begin to set, gently lift edge of omelet with spatula and tilt skillet so uncooked portion flows underneath.
When egg mixture is set, spoon vegetable mixture over half of omelet. Loosen omelet with spatula and fold in half. Slide omelet onto serving plate.