Baby Spinach Omelet

[vegelady]

     Ingredients:


     2 eggs
     1 cup torn baby spinach leaves
     1 1/2 tablespoons grated Parmesan cheese
     1/4 teaspoon onion powder
     1/8 teaspoon ground nutmeg
     salt and pepper to taste



     Directions:


     1. In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese.
         Season with onion powder, nutmeg, salt, and pepper.

     2. In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes,
        until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and
        continue cooking 2 to 3 minutes, or to desired doneness.