Ingredients:
Nonstick pan spray
1 cup fresh spinach leaves, rinsed and patted dry
2 tsp minced onion
2 fresh mushrooms, diced
2 tbsp diced fresh red tomato
1 tsp olive oil
4 egg whites (or 1 whole egg +2 egg whites), beaten with fork
1 tsp fresh chopped herbs or 1/4 tsp dried herbs of choice

Instructions:
Spray the omelet pan with nonstick pan spray. Heat the pan over medium-high heat. Add the spinach leaves, onion, mushrooms,a nd tomato, and saute until vegetables soften, about 2 minutes. Remove the vegetables from the pan to a small plate and set aside. Wipe out the omelet pan with papertowel, return to the heat, and add the olive oil, swirling to coat the pan with the oil. Pour in the egg whites, and lift the edges of the omelet as they set, allowing the uncooked egg to run underneath. When the omelet is just set, flip ot over briefly to cook the other side. Top with the sauteed vegetables and herbs and fold in half to serve.

Reference:Heber, David. What Color Is Your Diet? HarperCollins Publishers, Inc., 2001.

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