Friday, April 16, 2010
a splash of milk or half/half (a very small splash)
1 cup fresh spinach leaves (measure them whole)
1/4 medium tomato
1 teaspoon minced onion
1 teaspoon minced bell pepper (I used a frozen blend)
1/4 cup mozzerella cheese
salt and pepper
Chop all vegetables. Saute vegetables in a small skillet (this size makes a PERFECT omelet) once cooked through, about 3 minutes, remove from pan and set aside.
Mix egg and splash of milk in a bowl and pour into a well heated skillet (make sure to coat the bottom with non stick spray or butter) Cook on medium heat about 2-3 minutes. When egg is almost set, add cheese, salt, pepper and vegetables. Let cook one minute longer and use a spatula to fold one half of the egg over the other. It will be thick depending on the amount of veggies you use.