Ingredients: (yields 2 servings)

• 4 large eggs

• 1 cup baby spinach

• 1/4 cup non-fat milk

• 1/4 cup reduced fat crumbled goat cheese

• 1/4 cup fresh mushrooms, diced

• 1/4 cup zucchini, thinly sliced

• 2 Tbsp green onion, thinly sliced

• 2 garlic cloves, minced

• 1/4 tsp salt

• 1/8 tsp pepper

• 2 tsp extra virgin olive oil

Instructions:

1. In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini and mushrooms; cook and stir 3-5 minutes or until tender.

2. Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, spray pan with non-stick cooking spray. Pour in egg mixture. Mixture should set immediately at edge.

3. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates.

Nutrition Facts: (per 1 serving - 1/2 omelet)

Calories: 211

Protein: 16g

Carbohydrates: 5g

Fiber: 1g

Fat: 14g