Beat the milk into the eggs. Heat an 8-inch nonstick omelet pan over medium-high heat. Add the butter. When the butter is melted, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it with one hand while lifting up the edges of the omelet with a spatula in your other hand. Let the eggs run underneath and set in several thin layers during the first few minutes of cooking. As soon as the eggs are set on the bottom and barely runny on top, sprinkle the Parmesan and then the spinach down the middle of the eggs. Jerk the pan quickly away from you then back toward you so that the omelet folds over onto itself.
If you don’t like your omelet runny in the middle, jerk the pan again so that the omelet folds over once more. Cook for about a minute longer until heated through, shaking the pan gently.
Tilt the pan and roll out onto a plate. Serve hot.
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|Serving Size: 1 Serving (649g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 156 (45%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 10.7g||53 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 53.9mg||17 %|
|Sodium 722mg||25 %|
|Potassium 1423mg||37 %|
|Total Carbohydrate 29.1g||9 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 26.6g|
|Protein 21.2g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 346
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