Surprisingly quick and easy, these omelets add just a little “somethin” to your breakfast menu.

1 extra large egg
1 tsp butter
1 cup baby spinach leaves
Salt and pepper to taste
1 slice Swiss cheese

1. Break the egg into a cup or small bowl. With a fork, beat the egg until completely combined and frothy. Set aside.
2. In a small skillet, melt the butter. Add the spinach and toss until the spinach begins to wilt. Do not over-cook. Remove from the skillet and set aside, leaving any butter in the pan.
3. Pour the beaten egg into the skillet and let stand, undisturbed, until the egg begins to set. Using a rubber spatula, gently pull the set eggs away from the edges of the pan, letting the fluid eggs flow underneath. Season lightly with salt and pepper.
4. When the eggs are beginning to firm in the center flip them over in one piece. Place the cheese on the eggs, then add the spinach. Fold the omelet over and let stand in the pan a minute or so to melt the cheese.

Servings: 1