Spinach-and-Cheese Omelet

Add extra nutrients to your breakfast by adding sliced fresh spinach, sliced tomatoes, and grated cheese to your protein-packed omelette.
Mix and pour. Whisk the eggs and 2 tablespoons of water in a blender until smooth. Melt the butter in an 8-inch nonstick skillet over medium-high heat; add the spinach and tomatoes and simmer for 1 minute or until the spinach wilts. Add the salt and egg mixture to the pan.Lift and tilt. When the egg mixture begins to cook, gently lift the edges of the omelet with a spatula and tilt the pan so that the egg mixture flows under it, cook until almost ready (about 1 minute). Cover the pan and cook for 1 minute.Fold and serve. Sprinkle the omelet with cheese and pepper. Cut the omelet in half so that the cheese melts. Place the finished omelet in a pile on a serving platter and season with salt to taste. Serve with buttered toast and fresh fruit.