Sim­ple Spinach Omelet

  • 2 eggs
  • 1 cup torn baby spinach leaves
  • 1 ½ table­spoons grated Parme­san cheese
  • ¼ tea­spoon onion powder
  • 18 tea­spoon ground nutmeg
  • salt and pep­per to taste

In a bowl, beat the eggs, and stir in the baby spinach and Parme­san cheese. Sea­son with onion pow­der, nut­meg, salt, and pep­per. In a small skil­let coated 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. Reduce heat to low, and con­tinue cook­ing 2 to 3 min­utes, or to desired doneness.

Pre­fer Hard Boiled Eggs? Here’s a use­ful Trick to eas­ily remove the shell (A Process that works if you have a lit­tle time)

Restu­rants Direc­tory
About Bar­ba­dos

Cur­rent Edi­tion of Caribbean Dreams Magazine

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