- 2 tsp. Canola Oil
- ½ Cup Onion-sliced very thinly
- 1 Cup Fresh Spinach Leaves-no stems, washed and spin dried
- ¼ Cup Turkey Meat-cooked and shredded
- 3 Tbsp. Goat Cheese Crumbles
- 2 Ea. Large Fresh Eggs
- 1 Tbsp. Canola Oil.
- Salt and Pepper To Taste
Prepare filling by heating a saute pan on medium high heat. Add the first measure of oil and the onions. Cook for about 1 minute or until slightly golden at edges. Reduce heat to medium and cook until a medium golden color. Add the spinach and cook just until wilted. Season to taste with salt and pepper. Remove from the pan and reserve for omelet.
While heating a non-stick omelet pan over medium-high heat, whisk together the eggs with a touch of salt and pepper. Add the second measure of oil and just it begins shimmer and very slightly begin to smoke, pour in the eggs.
Using a high heat rubber spatula, rapidly stir the eggs as if were doing scrambled eggs. When eggs are just barely set, stop stirring to allow omelet to set, covering the bottom of the pan and slightly up the sides.
Place pan up on a 45 degree angle, and shake the omelet until the furthest edge of the omelet is just out of the pan. Add the filling to the outer edge of the pan, top with the goat cheese. Slide that end onto a serving plate and then invert the whole pan with the second half (unfilled side of the omelet) up and over the filling side. Serve with whole wheat toast .
