Breakfast for two! This omelette is perfect for a weekday breakfast but you can always double the amount of ingredients to feed a large crowd for a weekend brunch. This omelette uses leftover baked potatoes, fresh spinach, and mushrooms although you could always substitute your favorite veggies. I serve this with a sunflower and flax seed toast and a large glass of orange juice. Enjoy!

Ingredients

• 1 cup fresh spinach, stems removed and leaves roughly chopped
• 4 mushrooms, thinly sliced
• 1 baked potato, diced, skin removed (leftover baked potatoes cooked the day before are best)
• 1 small clove garlic
• 3 eggs
• 1/8 tsp. each salt and white pepper
• 1 oz skim milk
• 1 oz cheddar cheese, shredded
• 1/2 tbsp. margarine, OR butter, OR olive oil (to coat the frying pan)

Method of Preparation 

Add 1/2 tbsp. of margarine to a non-stick frying pan and let melt over medium-low heat. Add in the diced baked potato, spinach, mushroom and garlic and cook for about 5 minutes. The mushrooms should be browned and the spinach wilted. Meanwhile crack the eggs into a bowl and add in the 1 oz of milk and the 1/8 tsp. of salt and white pepper. Whisk together. Pour this mixture on top of the veggies and turn the heat to low. Cook for approximately 8-9 minutes on low heat. Fold in half and add the shredded cheese on top. Cover the pan with a lid to help the cheese melt faster. Once melted, remove the omelette from the pan and serve with your favorite toast.