Preheat the oven to 375
First chop and saute some onions in olive oil. Add some garlic and fresh spinach. Use an oven-safe pan (about 8 inches is ideal).
Beat 2 or 3 eggs per omelet with half and half. Pour the eggs into the pans. Continue to let the omelets cook without stirring or flipping them until the bottom is cooked (when you would normally flip the omelet over). We added shredded Mexican cheese and feta cheese.
Then put the entire pan into the oven for about 5 minutes, until the cheese is melted and the tops of the eggs are slightly browned.
These omelets are really delicious. They are fluffier than traditional omelets and it is also a lot easier to make them in a beautiful round shape.
This week I started a crafty link party called "The Cure for the Common Monday" and I would love it for everyone to stop by and link up a couple posts. Thanks!
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