½ Below Zero chopped spinach, thawed and excess water squeezed out
1/4 cup diced tomatoes
1/4 cup diced bell peppers (any color)
2 tablespoons finely chopped onion
2 tablespoons shredded cheese (cheddar, feta, or your choice)
Salt and pepper to taste
1 tablespoon butter or oil for cooking
Preparation
In a bowl, whisk the eggs until well beaten. Season with salt and pepper.
Add the thawed chopped spinach, diced tomatoes, diced bell peppers, chopped onions, and shredded cheese to the whisked eggs. Mix well to combine.
Heat a non-stick skillet over medium heat. Add butter or oil and let it melt, coating the bottom of the pan.
Pour the egg mixture into the skillet, spreading it evenly. Allow it to cook undisturbed for a minute or two until the edges set. Use a spatula to lift the edges of the omelette and tilt the skillet to let any uncooked egg flow to the edges. Once the omelette is mostly set but still slightly runny on top, fold it in half using the spatula. Continue cooking for another 1-2 minutes until the omelette is fully set but still moist inside.
Carefully transfer the spinach omelette to a plate. Serve hot.
