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2 TBSP water
½ tsp clarified butter
dash of oil
2 cups fresh spinach with stems removed
1 slice if thick ham ~2” wide
½ inch of Swiss cheese cut from a block and shredded
¼ cup of thinly sliced and chopped red onion
In a large skillet add oil brown the ham, remove from the pan and chop into ¼ inch pieces.
Add the spinach and wilt just a little bit. Remove.
Whisk the eggs and water in a bowl.
In a small 8” non-stick fry pan, melt the butter on medium heat. Pour in the eggs and as the eggs begin to cook push back the edges so the center wet eggs are able to get to the hot edge of the pan. When the eggs start to harden without the bottom browning, flip the egg and cook the other side briefly. Pour the eggs omelet onto a plate.
Add the spinach, ham, red onion and cheese to the center. Fold over one edge. Place the omelet into a microwave and cook high for 20 seconds so the cheese melts without over cooking the egg. The egg should be soft and moist.
As of 1/28/23