B was not a musicals fan, but after Something Rotten, he loves them. Apparently, heavy classics like Les Miserables, Phantom of the Opera, and Fiddler on the Roof just isn't his type, hehe.
B is an expert in all things eggs - I'm horrible with making perfect fluffy omelets. These eggs are actually from his friend's dad who's raising 25 chickens! B swears these eggs are thicker and richer; we like to add egg whites to make it lighter (and healthier).
Green Onion and Spinach Omelet
3 tablespoons kirkland egg whites (B's favorite brand)
3/4 - 1 cup spinach
1 tablespoon olive oil
salt and pepper, to taste
1 stalk greenonion, diced
In a bowl, beat the egg and egg whites until the egg is one color and consistency.
Heat the pan to medium-high. Add 1 tsp oil to the pan. Add the spinach and let it cook until it shrinks and shrivels. Add the egg to the spinach and make sure the egg coats the entire bottom of the pan. Move the spinach around to make sure the egg gets underneath that as well. Reduce the heat to medium
When the egg is no longer liquid and begins to solidify add cheese on top of the spinach. Fold the half the egg onto itself. Season to taste and serve with tomato wedges and green onion slices