Spinach Omelet

 Spinach omelet

1 (10 ounce) package frozen chopped spinach, thawed and undrained

3 tablespoons chicken broth

1 clove garlic, crushed

1/8 to ¼ teaspoon pepper

¼ cup grated parmesan cheese

10 eggs

2 tablespoons water

Vegetable cooking spray

2 teaspoons butter

Combine spinach, broth, garlic and pepper in a small saucepan; cover and simmer for 20 minutes. Stir in parmesan cheese; cook 1 minute or until cheese is melted, stirring constantly. Set aside.

Combine eggs and water; beat lightly. Coat a 10 inch omelet pan or heavy skillet with cooking spray; add 1 teaspoon butter. Place the pan over medium heat until just hot enough to sizzle a drop of water. Pour half of the egg mixture into the pan. As the mixture starts to cook, gently lift the edges of the omelet with a spatula and tilt the pan so the uncooked portion flows underneath. 

When mixture is set, spread half of spinach mixture over half of omelet. Loosen omelet with a spatula; fold in half, and slide onto a warm serving platter. Repeat procedure with remaining ingredients. Yield: 6 servings.