Ingredients:

• 1/2 cup orange bell pepper, cut into small strips
• 1/3 cup chopped red onion
• 4 cups fresh spinach
• 1/8 teaspoon seasoned salt
• 2 cups (16 ounces) Better'n Eggs®

1. Spray a 10-inch nonstick skillet with cooking spray. Cook orange bell pepper and onion 3 to 5 minutes over medium heat, stirring frequently, until vegetables are crisp tender. Add spinach. Cook, stirring frequently, until spinach is wilted. Remove vegetables from skillet.

2. Reduce heat to medium-low. Spray skillet again with nonstick cooking spray. Add 1 cup Better'n Eggs. As Better'n Eggs start to set use spatula to lift edge of cooked Better'n Eggs letting uncooked Better'n Eggs flow to bottom of skillet. Cook until Better'n Eggs are set but still moist.

3. Spread 1/2 of vegetables on one side of the omelet. Fold other side of omelet over vegetable side. Invert onto plate.

4. Repeat steps above with remaining Better'n Eggs and vegetables. Cut each omelet in half; serve.

1/4th of recipe, Calories: 70, Fat: 1 g, Cholesterol: 0 mg, Sodium: 297 mg, Carbohydrate: 5 g, Dietary Fiber: 2 g, Protein: 13 g

0065e Copyright © 2008 Better'n Eggs