Spinach Omelet

1/2 cup cooked spinach
1 large egg- whisked
1 Tbsp Extra Virgin Olive Oil (EVOO)
3 Tbsp Trader Joes Light Cream Cheese
1 garlic clove - crushed

Place 1/2 Tbsp of EVOO in 12 inch skillet on med high. Saute huge pile of spinach (it covers my entire frying pan, it's about 1/2 of the 16 oz bag). Saute, and add a little bit of water for sizzle and to cook it down. When it's bright green and wilty, remove from pan on to a separate plate- it will drain off some liquid.
Wipe out the pan and add 2nd 1/2 Tbsp of oil, this time allow it to coat the pan (I don't use nonstick for health reasons, if you do you can skip this step). While oil is heating, crack the egg and whisk for the omelet add your own spices (if you want you can add the crushed garlic clove here). Don't let the oil smoke (if it smokes- start over). You just want it to be runny to coat the pan. Once pan is coated add your egg and reduce the head down to medium low. When completely cooked flip it over, then add cream cheese and spread on the egg. Remove from pan to plate, cover with spinach and roll up. I like to add the uncooked garlic on top

Serving Size: 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user VEGGIEMAMA6.