Spinach omelet

For each omelet:

• 2 ounces baby spinach or stemmed, washed bunch spinach (2 cups, tightly packed)


• 1 large or 2 small garlic cloves, minced or puréed


• Salt and freshly ground pepper


• 2 eggs


• 2 to 3 teaspoons low-fat milk


• 2 teaspoons extra virgin olive oil


• 2 teaspoons freshly grated Parmesan

Preparation

1. Wash the spinach and wilt in a frying pan over medium-high heat. The water remaining on the spinach leaves after washing will be sufficient. Drain, allow to cool and squeeze out excess water. Chop medium-fine and toss with half the garlic and salt and pepper to taste.


2. Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the remaining garlic, salt and pepper to taste and 2 to 3 teaspoons milk.


3. Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs The wilted spinach will keep for about 4 days in a covered bowl in the refrigerator.