1 clove garlic, minced

1 small onion, thinly sliced

4 tablespoons olive oil or salad oil

1 bunch fresh OR 1 (10 oz.) pkg. cooked, chopped spinach, well drained

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon nutmeg

1/2 cup grated Parmesan cheese

Tomato wedges for garnish

 

Lightly beat eggs and set aside.  Saute garlic and onion in the olive oil until just wilted.  Add spinach.  Heat through, blending with the onion and garlic.  Add salt, pepper, and nutmeg.  Mix well.

 

Pour beaten eggs over vegetables.  Cook over medium heat, shaking pan to keep omelette loose from the bottom.  Loosen around edges with spatula.  Just before eggs are all set on top, sprinkle with cheese.  Slip under broiler until browned.  Slide onto platter.  Garnish with tomatoes.  Cut in wedges to serve.

 

Serves 4.