Spinach and Tomato Omelet
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 cup skim milk
2 1/2 cups baby spinach leaves, torn
1/4 cup mozzarella cheese, grated
3 medium onions, chopped
1 cup cherry tomatoes, halved
1/4 teaspoon ground nutmeg
1 tablespoon extra-virgin olive oil
1. Beat eggs in a large mixing bowl then season
with salt and pepper.
2. Mix in the milk, spinach, cheese, onions, and
tomatoes then sprinkle mixture with nutmeg.
3. Grease a small skillet with olive oil then place
over medium heat.
4. Add the egg mixture and cook for 3 minutes
each side, or until fully set.