Honey Almond Oatmeal with Spinach, Mushroom and Pepper Omelette

1 cup dried oatmeal

1 cup skim or fat-free milk

2 Tablespoon slivered raw almonds

2 teaspoons honey

5 egg whites, 1 whole egg

4 cups baby spinach (raw, cooked, frozen, fresh?)

1 cup fresh button mushrooms-sliced

1 medium red pepper-diced

In a medium hot pan add diced red pepper and sauté for three minutes. Add mushrooms to pan and continue cooking for an additional three to four minutes. Add spinach and garlic to pan and season with salt and pepper to taste. Remove from pan and set aside.

Begin cooking oatmeal in water on medium heat. Do not boil. Stir occasionally. Add half beaten egg mixture to half the vegetable mixture, return to sauté pan and season with salt and pepper. (You can make the entire egg mixture and cut in half when serving.)

When serving oatmeal, drizzle some honey and sprinkle some almonds on each serving.

TIP: To add variety to this dish, you can simply add one serving of protein powder to your oatmeal while cooking. This will offer a number of variations in flavor and also ensures you get the appropriate portion of protein-to-carbohydrate ratio. It is especially useful if you don't have enough time to prepare the omelet.