Italian Pepper-Onion Omelets with Lemony Spinach

Steps

1. Slice the red bell pepper, green bell pepper and red onion, mince the garlic, shred the mozzarella and tear the basil before you start.
2. In a bowl, whisk the egg and egg white with half the salt, half the black pepper and the oregano until smooth; this is the egg mixture.
3. Heat one-quarter of the olive oil (about 1 tablespoon) in a 10-inch nonstick skillet over medium heat. Add the red bell pepper, green bell pepper and red onion and cook, stirring, 8 to 10 minutes until soft and lightly browned.
4. Stir in the garlic for 30 seconds, then add the balsamic and cook until it glazes the vegetables, about 1 minute. Move this vegetable filling to a plate and wipe out the skillet.
5. For each omelet, heat one-eighth of the olive oil (about 1/2 tablespoon) in the skillet over medium-low heat. Pour in one-quarter of the egg mixture and cook, pulling the set edges toward the center, until almost set.
6. Scatter one-quarter of the vegetable filling and one-quarter of the mozzarella over half the omelet. Fold the other half over and cook 1 minute more, until the eggs are fully set and reach 160°F (71°C). Slide onto a plate and top with one-quarter of the basil. Repeat three more times with the olive oil for cooking, egg mixture, vegetable filling, mozzarella and basil, keeping back the last one-quarter of the olive oil for the salad.
7. Toast the whole-wheat bread. In a bowl, whisk the reserved olive oil with the lemon juice and the remaining salt and black pepper, then toss in the spinach.
8. Serve each omelet with a mound of the lemony spinach and one-quarter of the whole-wheat toast.