Omelet with Spinach Recipe Sounds good, I would substitute Colby-Jack with Feta for a more Meditteranean style.

SERVES 4. Serving size: ¼ omelet.

Ingredients:

One 28-ounce can whole plum tomatoes, chopped

1½ tablespoons olive oil

¼ teaspoon dried thyme

½ teaspoon salt

¼ teaspoon pepper

1 cup cooked spinach

Freshly grated nutmeg

4 large eggs

2 tablespoons heavy cream

½ cup grated Gruyère cheese

Method:

1. Oil an 8 × 4½-inch loaf pan. Set aside.

2. Heat the tomatoes in 1 tablespoon of the olive oil in a large skillet until the liquid has mostly evaporated.

3. Season with the thyme, salt, and pepper and set aside to cool.

4. Heat the remaining olive oil in a small skillet or saucepan and stir in the spinach. Season to taste with nutmeg.

5. Preheat the oven to 400°F.

6. Break the eggs into a large bowl and beat with an electric mixer.

7. Add the cream and the cheese.

8. Mix the tomatoes and the spinach together and place them in the bottom of the prepared loaf pan. Pour the egg mixture on top.

9. Place the loaf pan in a larger pan half-filled with hot water and place the larger pan in the oven.

10. Bake for 35 to 45 minutes, until the omelet is puffed and lightly golden.

11. Remove the loaf pan from the oven by itself. Run a knife around the edges of the pan to loosen the omelet, and invert around the edges of the pan to loosen the omelet, and invert the omelet onto a plate. Reinvert the omelet onto a serving platter.

12. Serve hot or at room temperature with a green salad tossed with olives and a bit of olive oil. This omelet will also work well as a sandwich filling.