1 scallion, sliced
1 cup baby spinach
1 egg plus 3 egg whites, beaten
1 ounce Cabot Sharp Lite50 Cheddar, shredded (about ¼ cup)
Freshly ground pepper to taste
1 to 2 tablespoons water
COAT a small non-stick skillet with cooking spray [or brush lightly with ¼ teaspoon canola oil and place over medium-high heat. Add scallion and spinach, cover and cook until the spinach is wilted and the scallion is softened, 1 to 3 minutes.
POUR egg into the skillet, and cook, lifting the edges of the cooked egg up and tilting the pan to allow uncooked egg to flow onto the surface of the pan. Sprinkle with cheddar, salt and pepper once the egg is set up into one solid mass, about 1 minute. Lift up one edge of egg and drizzle water between the egg and the pan. Immediately cover the pan and cook until the cheese is melted and all of the egg is cooked by the steam, 1 to 2 minutes.
FOLD omelet in half and tilt out of skillet onto plate to serve.
Recipe courtesy of Katie Webster.