Spinach tomato Omelet

1 package (6 oz.) fresh spinach
3 cups egg substitute
2 plum tomatoes, diced (3/4 cup)
1 cup (4 oz) shredded reduced-fat Cheddar cheese
1/4 tsp. black pepper

Rinse spinach. Drain, leaving water clinging to leaves. Place in large microwavable bowl; cover with plastic wrap. Microwave on high about 3 minutes or until spinach wilts. Drain and set aside.
Lightly coat 8-inch nonstick skillet with Pam; heat over medium heat. Pour 3/4 cup egg substitute into skillet; cook about 2 minutes or until omelet is set, lifting edge to allow uncooked portion of egg to flow underneath.
Spoon 1/4 of spinach and 1/4 of tomatoes over half of omelet; sprinkle with 2 tablesppoons cheese and sprinkle on pepper to taste. Fold opposite half of omelet over filling. Transfer omelet to plate. Sprinkle with 2 tablespoons cheese. Repeat with remaining egg substitute, spinach, tomatoes and cheese to make 3 more omelets.