Open-Faced Spinach Omelet Sandwich
4 cups fresh whole baby spinach leaves or chopped large spinach leaves (about 6 oz.)
1 tablespoon water
1/2 cup low-fat (1%) cottage cheese
2 teaspoons Italian seasoning, crushed
1 (8- to 9-inch) plain, tomato or herb-seasoned focaccia bread, split crosswise (about 5 oz.)
4 tomato slices
Evenly coat 10-inch omelet pan or skillet with spray. Add spinach and water. Cover. Cook over medium heat until spinach is wilted, about 1 minute. Pour out liquid, if necessary. In medium bowl, beat together eggs, cheese and seasoning until blended. Pour over spinach mixture. Gently stir to evenly distribute mixture in pan. Cover. Cook over medium heat until egg mixture is almost set, about 4 to 5 minutes. Remove from heat. Let stand, covered, until egg mixture is completely set, about 2 to 3 minutes. With pancake turner or spatula, slide frittata from pan onto bottom half of bread. Top with tomato slices and top half of bread. To serve, cut into wedges.