Eats: Spinach & Cheese Omelette

Here's a quick, easy-to-do recipe that can be served for breakfast, brunch or any time of the day ~ Spinach Omelette!  I have to admit that I had a hard time flipping them over in the skillet so instead of the perfectly round omelet or a half-flipped omelet, this is what I have on my plating.

 

Here's the step-by-step + snapshots on how to make this.  

Ingredients:
baby spinach leaves
2 whole eggs
1/2 tsp mayonaisse
salt & pepper
cooking oil

 

How to Prepare: 

Tear off the baby spinach leaves from the stems. Wash and drain. Beat 2 whole eggs in a bowl. Add salt & pepper, cheese, and a dollop of mayo for that extra fluff. 

How to Cook:

Heat the skillet and drizzle with oil. Put all the baby spinach leaves until a bit wilted. Add the leaves to the bowl of beaten eggs. If you're not using a non-stick pan, drizzle the pan with oil again before pouring the combined eggs and spinach. Once the other side is cooked, flip it over and after a couple of seconds, turn off the heat and your omelet is ready!

Sprinkle with Parmesan Cheese and happy eating =)

Do you like spinach omelet or do you have other spinach recipes to share?