by Caitlin Saniga
- butter for greasing the pan
- 1 egg
- 1 tablespoon milk
- salt and pepper
- 1/4 cup shredded cheese of your choice (I used monterey jack)
- 1 cup loosely packed spinach
- 3 sun-dried tomatoes, chopped
Rub butter on the cooking surface of a small pan. Place the pan on a stove burner over medium heat.
Break an egg into a cup and add the milk and salt and pepper to taste. Whisk the ingredients together. Pour the egg mixture into the pan, and tilt the pan to spread it. Let the egg sit in the pan until it bubbles and firms slightly. (You should be able to lift an edge that easily pulls away from the pan without the top spilling over.) Sprinkle the cheese over half of the egg. Add the spinach and chopped sun-dried tomatoes.
Use a spatula to flip the empty half of the egg mixture over the filling ingredients. Press the omelet on itself with the underside of the spatula and let it cook about 30 seconds. Flip and cook about 30 seconds more. Serve immediately.