Sun-Dried Tomato Omelet: Coat a pan with cooking spray and place over medium-high heat. Pour in 3 egg whites mixed with 1 tsp. water and salt and pepper (to taste). When eggs begin to set, top half with 2 tbsp. goat cheese, ½ cup fresh spinach, and 2 tbsp. chopped sun-dried tomatoes. Fold in half and cook 2 more minutes, or until egg whites are set, veggies are warmed through, and cheese is melted.
Sun drying tomatoes usually takes place during the hot summer months when the days are hot and long. Any type of tomato can be used to make sun dried tomatoes but typically the plum tomato is used due to its low moisture content.