Sometimes I Like Breakfast For Dinner

Sometimes you crave what you crave, and lately I have been craving breakfast for dinner. Since I have been on a health kick, this was a great opportunity to make a healthy, high protein omelette. Spinach and goat cheese are not original, but they are often paired together for a reason. They are a delicious duo. If you want a healthy and satisfying omelette that is packed with nutrition, try this out. It's a great vegetarian option, too!

Ingredients:
1/2 bag of baby spinach
4 large eggs
slightly less than 1/4 cup fat free half n' half
2 oz of plain, creamy goat cheese
butter
salt & pepper
water

In a skillet, add water until it covers the bottom approximately 1/4 inch. Heat on med/high until it starts a light boil. Add spinach and wilt for about 30 seconds. Drain the spinach in a strainer, empty the skillet and return skillet to the heat. Reduce heat to medium and add a tablespoon of butter (this time real butter, low fat will cause your omelette to stick). In a bowl, whisk the eggs with the fat-free half n' half. Season lightly with salt and pepper. When the pan is hot and butter is melted, pour the eggs into the skillet. Top evenly with spinach and clumps of goat cheese. Cover and cook until the top is almost dry. When you see only a small amount of uncooked egg on top, remove the top and fold half of the omelette on top of the other half. Cover and cook about another 2 minutes, then plate and serve.