Spinach Omelet 

    * 2 eggs
    * 1/2 cup torn baby spinach leaves
    * 1 1/2 tablespoons grated Parmesan cheese
    * 1/4 teaspoon onion powder
    * 1/8 teaspoon ground nutmeg
    * salt to taste
    * Pam Olive Oil Spray
 
   1. In a bowl, beat the eggs. Season with onion powder, nutmeg, salt. Stir in the baby spinach and Parmesan cheese.
 
   2. Coat a frying pan with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. 


Caroline's Notes:

Light

Delicious

Gourmet flavors

Perfect to serve for a bruncheon

And because it cooks so quickly it makes the spinach very flavorful and not overcooked (wilted) with just the right amount of bite left to the spinach

2 eggs enough for not hungry person - make with 3 eggs for hungry person

Also light enough for upset stomach!!

Important use pam - it makes the omelet fluffy somehow!!