Florentine Omelets

• 1 (7 to 10 ounce) microwavable bag spinach
• 1 1/2 teaspoons butter
• 2 tablespoons chopped onion
• 1 small garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 ounces diced Italian fontina or Asiago Fresco cheese
• 2 tablespoons butter
• 4 large eggs
• 1/4 cup water
• 1/2 teaspoon salt

1. For the filling, cook spinach according to bag directions, drain, then squeeze dry with paper towels. Transfer spinach to a bowl. Heat butter in a 10-inch nonstick skillet over medium heat, add onion, and cook 3 minutes until lightly browned. Add garlic, salt, and pepper and cook 30 seconds more. Stir into spinach, the toss in cheese, and stir again.

2. Wipe out skillet. Melt 1 tablespoon butter over medium heat. Whisk 2 eggs with 2 tablespoons water and 1/8 teaspoon salt in small bowl. Pour egg mixture into the skillet and cook 1 minute until bottom is set. Push back on one side of egg and allow loose egg to flow into exposed skillet. Cook 1 to 2 minutes until top is set. Add one-half of filling on one side of omelet, run knife around edge and fold over to cover filling; slide out onto plate. Repeat steps for second omelet. Serve immediately.

Nutrition (per serving); 428 calories, 8 grams carbs, 4 grams fiber, 24 grams protein, 34.5 grams fat

from Atkins for Life

Yield: 2 servings