Thanksgiving Morning Omelet

• 1- 16 oz chopped spinach, frozen (we use store brand)
• 1 teaspoon dried dill
• 2 each eggs - You will need two eggs per adult
• 1 cup feta cheese, crumbled (or use your favorite cheese)
• 1 salt and pepper to taste
• 1/2 cup butter, room temperature
• 1 onion, finely chopped
• 1 or 2 fresh garlic cloves, finely chopped
• 4 tablespoons canola oil (or your favorite), additional needed for omelets

Using a large skillet, heat on medium high for about 1minute.

Add oil and onion, saute for 3 minutes on medium heat.

Add garlic, saute for 1 minute.

Add partially thawed spinach, cover, saute for 4 minutes.

Stir in dill and a little salt and pepper. Saute another 3-4 minutes. 

At this point you can refrigerate and use another time or proceed with omelets.

Make omelets using your favorite omelet pan:

Heat pan on medium high for 1 minute.

Turn heat to medium, add a pat of butter and oil.

Add 2 eggs beaten well with salt and pepper to taste.

When omelet is almost finished cooking, add a 1 tablespoon feta cheese and 2 tablespoons prepared spinach filling.

Fold over egg and let cook 1 minute longer.

Serve with homemade bread toast, baked bacon, and red grape garnish.