Spinach Omelet - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen chopped spinach, thawed and undrained
3 Tbsp. chicken broth
1 clove garlic, crushed
1/8 to 1/4 tsp. pepper
1/4 c. Parmesan cheese
10 eggs
2 Tbsp. water
vegetable cooking spray
2 tsp. margarine, divided

Preparation

Combine spinach, broth, garlic and pepper in a small saucepan; cover and simmer 20 minutes.
Stir in Parmesan cheese; cook 1 minute or until cheese is melted, stirring constantly.
Set aside. Combine eggs and water; beat lightly.
Coat a 10-inch omelet pan or heavy skillet with cooking spray; add 1 teaspoon margarine. Place pan over medium heat until just hot enough to sizzle a drop of water.
Pour half of egg mixture into pan.
As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so uncooked portion flows underneath.
When mixture is set, spread half of spinach mixture over half of omelet.
Loosen omelet with a spatula; fold in half and slide onto a warm serving platter. Repeat procedure with remaining ingredients.
Yield:
6 servings (about 180 calories per serving).