Spinach and Cheese Omelet for One 
Protein, vitamins A, D, and K, B vitamins, and folate optimize your baby’s cell, brain, nervous system, bone, and tooth development, and vitamin D helps your calcium absorption.
SERVES 1
CAN’T go wrong with an omelet for breakfast, or any meal! Think protein and vitamins to kick-start your day! Sautéing the vegetables helps prevent a watery omelet, but if you’re in a hurry, skip it. Other filling possibilities include thinly sliced mushrooms, red bell peppers, chopped broccoli florets, ham, chives, and fresh herbs.
2 large eggs
Sprinkle of salt
Sprinkle of freshly ground black pepper
½ teaspoon unsalted butter
2 heaping tablespoons diced tomatoes
⅓ cup fresh baby spinach or 3 tablespoons thawed frozen spinach
2 tablespoons grated Cheddar cheese, or your favorite cheese
• Whisk together the eggs, salt, and pepper in a bowl until very light and frothy. The more you whip the eggs, the lighter the omelet will be. Set aside.
• Melt the butter in a small skillet over medium heat. Add the tomatoes and spinach and cook for 1 minute, stirring, just until hot. Transfer to a small plate or bowl and set aside. Do not rinse the skillet.
• Return the skillet to medium-low heat, add the beaten eggs, and cook for about 20 seconds. Then, while tilting the skillet, use a spatula to push the cooked egg toward the center of the pan, allowing the raw eggs to hit the hot skillet to cook. Distribute the cheese on top, followed by the cooked tomato mixture. Lower the heat and cook for 1 to 2 minutes, or until the eggs are set. Fold the omelet in half and cook for 10 to 30 seconds longer, until the omelet is cooked through.
1 omelet: Calories: 226 cals; Protein: 16 g; Carbohydrates: 3 g; Fat: 16 g; Fiber: 1 g; Sodium: 244 mg; Vitamin A: 1,988 IU; Vitamin D: 85 IU; Vitamin K: 49 mcg; Folate: 74 mcg; B12: 1 mcg; Niacin: 4 mg; Riboflavin: 0.5 mg; Choline: 299 mg; Phosphorus: 272 mg; Selenium: 35 mcg; 0 CARBS