The first step, and very important step, is to thaw and completely drain the chopped spinach. I actually squeeze the water out of the spinach using my hands.
- 1 9-ounce package chopped spinach - thawed and drained
6 large eggs
milk (about 2 Tablespoons)
3 slices Mozzarella cheese (or about 1/4 cup shredded cheese)
salt and pepper - to taste
Place the spinach in a skillet and warm over low heat. Remove spinach when just lightly wilted.
Break the eggs into a cup and add a little milk. Beat the eggs with a fork just until the whites and yolks are blended. Season with salt and pepper if desired.
Grease the skillet with a little cooking spray. Increase heat to medium. Pour the eggs into the skillet. Add spinach and lightly scramble in the pan. Let the eggs set in the pan. Gently lift the edges of the omelet and tilt the pan so uncooked egg will flow beneath.
When the top of the egg is nearly set, place cheese on one side of the omelet. Cover the pan. Turn off heat and allow the omelet to set for one minute so the top cooks completely.
Slide onto a plate, folding the omelet in half as you transfer. Enjoy!
This is a good and delicious way to get more iron into your diet. You could replace the Mozzarella with Cheddar or another cheese, but I find Mozzarella and spinach to be excellent partners.
Mr Breakfast would like to thank mnamullins for this recipe.
Recipe number 663. Submitted 9/17/2002.