Omelette Envelopes with Tomatoes & Arugula

Ingredients

• 4 whole eggs
• 4 egg whites
• 4 tsp. water
• 1 tsp. canola oil
• divided
• 1/4 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
• 2 cups grape tomatoes
• cut in half
• 3 cups loosely packed chopped baby arugula
• 1/4 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese

Instructions

1. Whisk first 3 ingredients until blended.
2. Brush 1/4 tsp.
3. oil onto bottom of 8-inch nonstick skillet.
4. Add 1/4 of the egg mixture; swirl to cover bottom of skillet.
5. Cover; cook on medium heat 1 to 2 min.
6. or until set; slide onto plate.
7. Repeat with remaining eggs and oil if necessary to make 4 omelettes.
8. Cover to keep warm until ready to serve.
9. Add dressing and tomatoes to skillet; cook on medium-high heat 3 to 5 min.
10. or until tomatoes are softened and lightly charred, stirring frequently.
11. Add arugula; stir.
12. Remove from heat; cover.
13. Let stand 1 min.
14. Fold each omelette to form triangle.
15. Serve topped with tomato mixture and cheese.