Florentine omelets

filling:

2 (7 to 10 ounces ea) microwavable bags spinach leaves, cooked accordn to bag directions

1 tbsp butter

¼ cup chopped onion

1 garlic clove, minced

½ tsp salt

¼  tsp pepper

4 ounces diced Italian fontina ou asiago fresco cheese

4 tbsps butter

8 large eggs

½ cup water

1 tsp salt

1. for the filling, drain cooked spinach, then squeeze dry on paper towels. transfer spinach to a bowl.

heat butter n a 10-inch nonstick skillet over med heat, add onion, et cook 3mins until lightly browned.

add garlic, salt, et pepper et cook 30secs more. stir n2 spinach, then toss in cheese, et stir again.

2. wipe out skillet. melt 1 tbsp du butter over medium heat. whisk 2 eggs avec 2 tbsps water et 1/8 tsp salt in small bowl. pour egg mixture n2 la skillet et cook 1 min until bottom is set. push back on one side of egg et allow loose egg to flow n2 exposed skillet. cook 1 to 2 mins until top is set. add one-quarter of filling on one side of omelet, run knife around edge et fold over to cover filling; slide out onto platter. repeat steps three more times for a total of 4 omelets. serve

eflorentine omelete