Florentine Scramble

Adapted from Sandra Lee Semi-Homemade, 2006. A delicious and healthy omelet, good for any meal of the day.

4 eggs (or 1 1/2 cups refrigerated egg product such as Egg Beaters)
1/4 cup finely chopped fresh basil
1 tablespoon grated Parmesan cheese
1/3 cup frozen cut spinach, cooked
1/2 cup canned diced tomatoes with sweet onion and garlic (or regular ones with some garlic and onion spices added)
Butter or cooking spray

1. In a small bowl, beat eggs and stir in basil and Parmesan. Set aside.
2. Squeeze any excess water from spinach. Place in a microwave-safe bowl and stir in tomatoes. Cover and microwave on high for 1 minute. Set aside.
3. Coat a medium nonstick skillet with butter or cooking spray. Heat over medium heat. Pour egg mixture into pan. As egg starts to set, scramble with a wooden spoon or spatula.
4. When eggs are almost cooked, sprinkle in spinach and tomatoes. Fold until combined and eggs are just cooked through.