Directions:

Use 2 non-stick frying pans -- 10" or smaller. Spray pans with olive oil on the bottoms and sides. Let them heat. In one pan, add spinach -- cook until wilted. Add egg and herbs -- cook until set, lifting mixture from sides to cook through.  Meanwhile, reheat mushrooms, peppers, onion and tomato in second pan. Go back to egg mixture, flip the omelet onto other side. Add mushroom mixture to eggs and fold in half. Serve with dry health nut toast.

Makes 2 Servings