Dinner Omelet
| 3 Large | Eggs |
| 7.5 Oz | Canned Spinach |
| ¼ Cup | Ricotta Cheese |
| 1 Tbs | Parmesan Cheese |
| 1 clove | Garlic, crushed |
| 1 Tbs | Butter |
| 1 pinch | Salt |
Preheat eggs by warming them in a bowl of hot tap water
Press spinach in a sieve to remove liquid. Mix spinach, ricotta, parmesan and garlic in a bowl. Microwave ingredients for one minute.
While heating filling, heat smooth non-stick pan over very low heat. When butter added to pan melts slowly and starts to slowly bubble, beat eggs with a pinch of salt. Pour eggs into pan and tilt pan to cover bottom with eggs. As the edge of the eggs start to set, pull the edge back or up and let liquid egg roll underneath. When egg no longer flows, spoon on warmed filling ingredients. Cover the pan and let cook very slowly for one minute. If you pan seems a little hot you can remove it from the heat during this step.
Fold egg over filling, either a single fold or a double is fine. Whichever you prefer.
Serve immediately.