Greek Omelet with Roasted Tomatoes and Thyme

Servings: 1 serving

Ingredients:

• 6 each egg whites
• 1 ounce red bell pepper, diced small
• 1 teaspoon Fresh Dill, chopped
• 1/2 cup spinach leaves
• 1 ounce red onion, Diced Small
• olive oil spray
• 1 each Roma tomato, Halved
• 1/8 teaspoon Thyme
• 1/8 teaspoon Garlic Powder
• Salt and Pepper
• 1 teaspoon Grapeseed Oil

Directions:

1. Saute Bell Pepper, Red Onion until Tender in a Small Non-Stick Skillet, Add Spinach leaves and Toss until wilted. Set Mixture aside.
2. Spray Small Skillet with Olive Oil Spray and put on Medium Heat, Add Egg Whites, Heat while Gently lifting edges to let uncooked portion flow underneath  until cooked through, Add Spinach Mixture and Fold. Garnish with Fresh Dill.
3. For Tomatoes: Preheat oven to 400 degrees. Place Tomato on a Baking Sheet, Brush with GrapeseedOIl and Sprinkle with Thyme, Salt and Pepper. Roast for 5-8 minutes or until soft.

Nutritional Information:

188 Calories; 5g Fat (24.3% calories from fat); 23g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 353mg Sodium.