Herbie the omlet
2 tablespoons each: milk, water
1/2 teaspoon salt
Freshly ground pepper
2 teaspoons vegetable oil
1/4 cup each, shredded: Italian cheese blend, baby spinach
1 teaspoon fresh, minced, each:
Basil, tarragon, chives
If you don't have fresh herbs on hand, use 1 1/2 teaspoons dried Italian or French herb blend.
Combine the eggs, milk, water, salt and pepper to taste in a bowl; whisk together. Spray a 12-inch skillet with non-stick cooking spray; heat pan over medium-high heat. Add the oil, swirling to coat pan. Add eggs; cook until bottom is set, lifting edges of omelet and tilting skillet to allow eggs to flow beneath to cook, about 8 minutes.
Top eggs with cheese, spinach and fresh herbs; fold omelet in half. Continue cooking until cheese melts and spinach wilts, about 2 minutes.
Nutritional information per serving: 308 calories, 67 percent of calories from fat, 23 g fat, 7 g saturated fat, 646 mg cholesterol, 3 g carbohydrates, 23 g protein, 901 mg sodium, no fiber.