Source of Recipe
List of Ingredients
1/2 cup frozen spinach, thawed, drain well
1 1/2 cups fresh spinach
2 large eggs
2 teaspoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon olive oil
For fresh spinach.
In a medium saucepan, cook spinach with just the water that clings to it until just wilted, Drain well, squeezing out all liquid. Cool, then chop finely.
In a medium bowl, combine eggs, cheese, salt, pepper and 1 tablespoon water.
In a small nonstick skillet, heat oil. Pour egg mixture into pan; reduce heat and cook until base is set and top is still a little creamy, about 2 minutes.
Sprinkle spinach over one half of eggs; fold omelet in half and cook until eggs are completely set, about 1 minute longer. Serve at once.
If you like tomato, add chopped tomatoto the mixture just before folding the omelet