Tom’s in charge of breakfast around here. I’m not so much a morning person, and got fired from the job of making breakfast awhile ago…something about not reading the instructions on the bag of hashbrowns, which made them “cook” forever and not really ever cook…let’s not dwell on the past. Let’s make Spinach & Laughing Cow Omelets:
for each omelet
1/4 of 10oz package of frozen spinach, thawed and drained
1 1/2 wedges Light Garlic & Herb Laughing Cow
a sprinkle of salt and pepper
1. Defrost spinach and drain. We do it in a colander like this:
2. In a small bowl, crack the eggs. Beat them under well scrambled. Add the spinach and scramble, until well combined.
3. Pour the eggs into a small, lightly cooking-sprayed nonstick frying pan. Cook over medium heat, untill eggs are almost set.
4. Add the Laughing Cow, fold egg over and cook until heated through.