Breakfast

1. Whisk egg whites, dill, salt and pepper together in a medium
   bowl until soft peaks form.
2. Spray small skillet or omelet pan with non-fat cooking spray and heat over medium heat.
3. Pour egg mixture into pan and stir until egg begin to set. Remove pan from heat.
4. Using the handle asyour guide, picture creating a + (cross) with your handle being the vertical part of the + (cross). Place your omelet filling; spinach, tomatoes and
   cheddar cheese horizontally in the middle of your pan creating your + (cross).
5. Holding the handle of the pan, tilt the pan up and place yourspatula under omelet at base of handle and fold away from you. Once omelet is completely folded, place on
   plate and serve immediately.

1. Preheat oven to 375 degrees.
2. Combine oats, Splenda brown sugar,
   raisins and baking powder in a medium bowl.
3. Combine milk, applesauce
   and egg beaters.
4. Add milk mixture to oat mixture; stir well.
5. Lightly
   spray an 8-inch square baking dish with non-fat cooking spray and pour
   oat mixture in.
6. Bake at 375 degrees for 20 minutes.

Serve warm

1. In a medium skillet cook turkey bacon until brown and crispy.
2. Add red pepper, salt and pepper and cook for 3 minutes.
3. Add egg beaters, cook
   and stir 2 minutes until egg begins to set. Remove from heat; add
   tomatoes and stir in.
4. Spoon mixture into warmed tortilla; roll tortilla
   around filling.

Serve immediately. May serve with salsa or sour cream