INGREDIENTS
3 large eggs
Coarse salt
Ground black pepper
1 teaspoon olive oil
1 cup packed baby spinach
1/4 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese
DIRECTIONS
In medium bowl, whisk together eggs and 1 tablespoon water. Season with salt and pepper and set aside.
In medium nonstick skillet, heat oil over medium high heat. Add spinach and season with salt and pepper. Cook until wilted and tender (1 minute). Add eggs and cook until nearly set. Using spatula (heat resistant) pull sides of omelet toward center as uncooked eggs run underneath (2 minutes).
Sprinkle cheddar cheese on top of omelet and cook to desired consistency. Sprinkle with Parmesan and salt and pepper. Gently
slide omelet onto serving plate, folding over on itself by tipping skillet slightly.
