Egg-Cellent

The last few mornings I have been trying to get up at a decent hour and make myself a well-rounded breakfast. Today's dish was so tasty, I just had to share it with you.

Spinach and Onion Omelet
2 eggs
3 tbs milk
salt/pepper
1/2 cup spinach, chopped
1/4 cup onion, chopped
extra virgin olive oil
mozzarella cheese

In a small frying pan, drizzle about 2 tbs of EVOO. Add the chopped onion and cook on medium heat until soft, about 5 minutes.

While the onions are cooking, crack the eggs into a bowl and add the milk. Whip with a fork until blended.

Add the spinach to the onions and continue cooking for another 5 minutes so that the spinach is soft and the onions are starting to brown. Place the veggies in a bowl and set aside.

Empty the egg mixture into the warm pan and sprinkle with salt and pepper. Cover and let cook for about 5 minutes or until the egg is well browned on the bottom and flips easily. Remove the lid, flip the egg and sprinkle with mozzarella cheese. Let the cheese melt, about one minute, and then spoon the veggies onto one half on the egg. Fold the egg in half and then transfer to a plate.

Enjoy!