Giant Easy Cheesy Spinach Omelette

Many people like myself, enjoy spinach. The other day, I was trying to think of a new way for me and my family to eat, and enjoy spinach without just eating it plain. So here is what I came up with. A giant spinach and cheese omelette. Believe it or not, it turned out really great. My kids loved it too! The omelette here fed 7 people for breakfast.

Note-If you do not like spinach to begin with, then you probably won't like this omelette, but if you love spinach like I do and enjoy a nice, healthy dish, then you will love it! I added a little Mexican flair to it by using queso fresco, white cheese. From my kitchen to yours..enjoy!

• 6-10 medium to large sized eggs- I used 10 for a family of 7
• 1/2 can of spinach, or 1 handful fresh
• 2 tablespoons oil
• Salt to taste- I used just a few pinchfuls, its better for you
• Queso fresco to taste- You can buy this at any local grocery store usually. Walmart sells it or substitute for your favorite white cheese. I used allot because I love cheese and it helps to balance the spinach.

Start off by breaking your eggs into a bowl, add salt, and mix them together till well blended. Then drain your spinach till almost dry. Next cut the cheese into slices. Set all this aside and get your pan out. Pour the oil into the pan and set stove to low heat.

With all your ingredients handy, and your pan hot, pour the eggs in slowly. Let the eggs sit for a moment to cook. Once you see the edges turning white, take your spatula and push the edges inward as they cook. During this time, lift your pan and sift the remaining eggs back around the edges. Keep pushing the edges in to allow the rest of the eggs a chance to drain to the edges. Do this until the eggs are mostly solid, and there is no more liquid on top. Note- do not do anything with the center of the eggs, let them cook from the outside and up.

Now that your eggs are mostly cooked, your going to add your spinach and cheese. Break the spinach up into small pieces, not too clumpy, and spread it out on top of the eggs. Next, crumble the cheese on top of the spinach. Feel free to overdue it, I did.

After you have added the ingredients, your going to flip your omelette. This can be tricky, but don't fret. Take your spatula and put it under one side of the egg pancake in the pan-you may need 2 spatulas. Then flip one half over on top of the other. Be careful not to break the omelette in half. It helps if you lift the pan and use a sliding motion. Once you flip it, let it cook about 3 minutes longer and flip it to the other side. After 3 more minutes, turn the stove off and allow the omelette to sit for a moment as it will be hot inside. Top it off by sprinkling some additional cheese on top. Serve by cutting into wedges. Its also great accompanied by black beans.

Enjoy!