What a lovely breakfast. I cut the fat by a huge amount and used four egg whites instead of two whole eggs (1 egg has approximately 5g of fat, vs 1 egg white which has only about 0.2g fat). I used frozen spinach which I cooked before adding to the egg mixture. I used fresh chopped onions instead of onion powder, because I had them on hand so why not? This is a very good basis for a spinach omelet, and you can easily tweak it to your own liking. A great way to incorporate veggies into your diet.

Beautifuly delicious! I added a bit of milk and onion to the egg mixture, and actually used shredded mozarella cheese because I didn't have anythng else. WOW! My hubby loved them! For presentation, I sprinkled a bit of spinach and shredded cheese on top . I will be making these often!

This IS awesome....I was a little skeptical about the nutmeg, but it turned out great! I used egg beaters and also added a chopped roma tomato. Ate it with a 1/2 whole wheat bagle.....Great way to start the day, thanks Holly!

This is one of my favorite breakfasts. I leave out the nutmeg (not a favorite of mine in savory dishes). If I have leftover veggies from the night before (mushrooms, onion, etc) I add them sometimes. I will try the Provolone cheese, as suggested by another reviewer soon too!

I really enjoyed this recipe. Four weeks into the south beach diet and the last thing I want is another egg, but this made breakfast very enjoyable. I especially liked the touch of nutmeg!

Not bad! I added chopped green onions, a tbs or so of milk, half a roma tomato and some garlic powder to the mix, and subbed mozzarella for parmesan, then topped it with a little cheddar at the end of cooking, and folded over omelet style. It was quite good, and filling!

Excllent recipe. I also was skeptical about the nutmeg but it was perfect. I used parmesan and provolone cheese and it was delicious. My whole family gobbled it up.

Awesome, the nutmet really does add an interesting hint of flavor and keeps it interesting. I do prefer the more frittata approach to the folded omelet...it tastes more fully cooked. I made this with probably twice as much spinach, give or take, because I love the green stuff. I also added a splash of half and half to the egg mixture for a little additional fluffiness. I thought I'd rather have a gooey cheese, but the parmesan was actually just right, as it turned out!

Yum! I added some sautéed mushrooms and onions and paired it with a fruit salad. I didn’t notice until later that I sort of misread the directions because I beat the eggs, added seasonings (and some milk), then made the omelet traditionally with the filling in the center. I’ll try it your way next time! Thanks, HollyJune, for a great recipe!

Spinach omelets are one of my favorites and something I make for myself often, slightly varying what I put in them each time. On this occasion I sauteed chopped onion in butter, added the spinach and cooked just till wilted, added the eggs, cooked them until almost set, then topped with the Parmesan (just a sprinkle), some shredded Provolone and chopped tomatoes before folding the omelet over. Mushrooms also would be a great addition. I'm familiar with the combination of nutmeg and spinach which is used often in Italian cooking, but I don't care for it so chose not to use it. (Even so, the amount called for seems like nutmeg overkill - it's flavor should be VERY subtle) I omitted the onion powder as well. I would suggest not using the full amount of Parmesan, at least to start, as 1-1/2 T. seems like an awful lot for just two eggs. Similarly for the onion powder, which I wouldn't use at all, let alone 1/4 teaspoon. Good start to a great spinach omelet with some modifications.