- 3 tablespoons olive oil, divided
- 1/4 onion, diced small
- 1 clove garlic, minced
- 2 cups spinach, cleaned and chopped
- 2 chicken meatballs, chopped into half-inch cubes
- 3 farm fresh eggs
- Salt and pepper
- A splash of milk
- Parm cheese
Over medium heat, pour 2 tablespoons of olive oil into a pan.
Add onions and caramelize. (You must have patience here, this is where the magic happens, do not let them burn!)
Break eggs into a mixing bowl, season with salt and pepper. Add milk and whisk.
In another nonstick pan, pour 2 tablespoons of olive oil over medium heat. Pour in eggs, let them form to the shape of the pan. Once eggs are almost cooked through, add the spinach and meatball mixture to the middle of the omelet and grate some parm cheese over the top. Fold omelet in half by flipping one side of the omelet over the other side. Cook for another minute to set and serve.