Omelet, Anyone?

While I love to try new recipes, and often prepare the "tried and true," I frequently take inspiration from a restaurant menu, later experimenting at home. This recipe for a Spinach and Cheese Omelet is one such recipe that I thoroughly enjoyed while dining out; I just had to recreate it at home. It can easily be modified to suit your tastes. The best part about eggs is that they are perfect for any meal of the day and gentle on the college student's wallet.

Spinach and Cheese Omelet

1 to 2 T. olive oil
3 garlic cloves, crushed
A full bag of baby spinach (usually 10 oz)
6 eggs (I use 2 whole eggs and 4 whites with a little milk for a fluffier omelet)
1/8 t. nutmeg
Salt and pepper to taste
2 T. goat cheese to taste (if you prefer, substitute a different cheese)

Whisk eggs and milk together until well combined. Add salt, pepper, and nutmeg and mix well.

Add olive oil to large pan and heat slightly on medium low heat.

Once heated, add garlic to the pan, and sauté with a full bag of baby spinach, until spinach wilts. A large bag of spinach cooks down to nothing!

Add the egg mixture and continue to cook until firm over medium low heat. NOTE: You can try flipping the omelet once the egg is firm on the bottom side or instead of flipping, lower the heat and cover with a lid so the top of the omelet is able to firm up more evenly in conjunction with the bottom. As the eggs begin to firm up, sprinkle with goat cheese, until warm and melted.

Feeling adventurous? This recipe can easily be adapted to suit your tastes. Example: Like mushrooms and/or grape tomatoes? Add them to the spinach mixture. For a really satisfying and filling meal, I have been known to add more veggies to an omelet than eggs.
Cut in half and slide the omelet on 2 separate plates.

Serves 2