Greek Omelet 1 Cup fresh spinach (or 1/2 Cup frozen), tightly packed 1/4 Cup chopped tomato (blotted dry), optional 2 TB. feta cheese crumbles (Christine uses low fat) 1/4-1/2 tsp. GREEK SEASONING 1/2 Cup egg whites (whites of 3-4 eggs depending on size) or egg substitute

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