2 large eggs
2 tbsp water
1 tbsp butter
1 cup coarsely chopped fresh spinach
1/3 cup chopped Roma tomatoes
dash of salt
1/3 cup shredded Swiss cheese
twist of freshly ground black pepper
Using a blender or small food processor, process the eggs and water until blended.
Melt the butter in an 8-inch nonstick skillet. Over medium heat, add the spinach and tomatoes and saute for about a minute until the spinach is wilted. Add the egg mixture and salt to the skillet. As the mixture cooks, lift edges of the mixture with a spatula while gently tilting the pan to let uncooked portion run underneath. Cook until almost set; about a minute. Cover and cook for another minute. Sprinkle with the cheese and the pepper; fold in half to melt cheese. Using a large spatula, slide the omelet onto serving plate.
Serve with buttered toast and fresh berries for a yummy meal.
This recipe makes 1 serving.
Note: This is a recipe I got from Southern Living Magazine several years ago.
1 tbsp butter
1 cup coarsely chopped fresh spinach
1/3 cup chopped Roma tomatoes
dash of salt
1/3 cup shredded Swiss cheese
twist of freshly ground black pepper
Using a blender or small food processor, process the eggs and water until blended.
Melt the butter in an 8-inch nonstick skillet. Over medium heat, add the spinach and tomatoes and saute for about a minute until the spinach is wilted. Add the egg mixture and salt to the skillet. As the mixture cooks, lift edges of the mixture with a spatula while gently tilting the pan to let uncooked portion run underneath. Cook until almost set; about a minute. Cover and cook for another minute. Sprinkle with the cheese and the pepper; fold in half to melt cheese. Using a large spatula, slide the omelet onto serving plate.
This recipe makes 1 serving.
Note: This is a recipe I got from Southern Living Magazine several years ago.
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