- 1/2 cup orange bell pepper, cut into small strips
- 1/3 cup chopped red onion
- 4 cups fresh spinach
- 1/8 tsp. seasoned salt
- 2 cups (16-oz.) Better'n Eggs®
Spray a 10-inch nonstick skillet with cooking spray. Cook orange bell pepper and onion 3 to 5 minutes over medium heat, stirring frequently, until vegetables are crisp tender. Add spinach. Cook, stirring frequently, until spinach is wilted. Remove vegetables from skillet.
Reduce heat to medium-low. Spray skillet again with nonstick cooking spray. Add 1 cup Better'n Eggs®. As Better'n Eggs® start to set use spatula to lift edge of cooked Better'n Eggs® letting uncooked Better'n Eggs® flow to bottom of skillet. Cook until Better'n Eggs® are set but still moist.
Spread 1/2 of vegetables on one side of the omelet. Fold omelet in half. Invert onto plate.
Repeat steps above with remaining Better'n Eggs® and vegetables. Cut each omelet in half; serve.