Susan's Spinach Omelet
Omit the bacon for a vegetarian omelet.
2 Tbspcream or milk
1 dash(es)salt and pepper
1 tspolive oil, extra virgin
2 Tbsp(or more) finely chopped green onions
1 cbaby spinach leaves, lightly packed
1 dash(es)freshly grated nutmeg
1/4 csliced mushrooms, fresh or jarred (optional)
1 or 2 slicecooked bacon, crumbled (optional)
2-3 Tbspgrated cheese, such as muenster, swiss, or cheddar
How to Make Susan's Spinach Omelet
- Beat together eggs, cream or milk, and salt and pepper. Set aside.
- In same skillet, over medium-low heat, add eggs and shake pan to cook omelet, stirring if necessary so uncooked egg runs underneath. When omelet is just beginning to set in the center, return spinach mixture to the pan and place on top of omelet. Sprinkle with the bacon if used, and the cheese. Cover pan and steam until cheese melts.