Ingredients
- 2 large eggs
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil divided
- 1 cup fresh baby spinach
- 1/4 cup grated Parmesan cheese
Instructions
- In a bowl, beat the eggs with the garlic powder, salt, and black pepper. Set aside.
- Heat 1 teaspoon of the olive oil in a nonstick skillet over medium heat. Add the spinach and sauté until wilted, about 2 minutes. Remove from heat and set aside.
- Heat the remaining teaspoon of olive oil over medium-low heat. Pour the beaten eggs into the skillet, allowing them to spread evenly.
- As the eggs begin to set, spoon the sautéed spinach onto one half of them and sprinkle with the Parmesan cheese.
- Fold the omelet in half over the filling. Cook for another 2-3 minutes until the cheese is melted and the eggs are cooked to your preference.
- Serve immediately.