Spinach, Tomato and Mozzarella Omelet

To be honest, I have been failing with my cooking experiments lately, lots of things were barely edible. But it was Saturday when I woke up this morning and I decided to go with a breakfast I knew I could cook and then float on from there. So I made an omelet, or omelette. What an ugly word, it sounds so lovely and delicious, but then you look at the word omelette, or worse omelet. I think that’s how the dish is when I make it too. It smells and is delicious, but when I fold it, the beauty is hidden under  the mess. This is my omelet pre-folding:

2 eggs
1 tablespoon milk
1/4 cup frozen spinach, cooked
1 small tomato, chopped
1/4 cup shredded mozzarella

Step one, beat the eggs in a small bowl with the milk. Heat a small frying pan with butter to coat the bottom. Add egg mixture and cook on low heat. Okay, now spread the spinach and tomatoes over the eggs. Cook a bit and add the mozzarella. The eggs will be good and cooked and the mozzarella will be melted.

Low heat is crucial when cooking eggs, and it is worth the long cook, which really is less than ten minutes and makes a tasty egg dish.

This is a wonderful breakfast. You might even eat it right up and forget your toast on the far side of your plate.

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