To make this omelet even more flavourful, choose a feta cheese with sun-dried tomatoes or basil.

1 teaspoon olive oil
1 garlic clove, minced
2 cups chopped cleaned spinach
1/2 cup fat-free egg substitute
1 (6-inch) whole-wheat tortilla
1 tablespoons crumbled reduced-fat feta cheese

1. In a small nonstick skillet, heat the oil. Sauté the garlic until fragrant, about 30 seconds. Add the spinach and cook until wilted, about 3 minutes. Pour the egg substitute over the spinach to coat the surface of the pan; cook until the edges are firm, about 2 minutes.
2. Place the omelet on the tortilla, then sprinkle with the feta. Roll up the tortilla and slice in half.