Baby spinach omelet


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


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