I like omelets with a creamy filling, and since avocados have been on sale three for a dollar I thought I’d try using avocados.
I used four medium eggs for my husband’s omelet, three medium for ES’s omelet and 2 for mine.
I made each omelet separately, scrambling the eggs for each separately.
I sauteed 1 pound of fresh spinach for the three omelets. I put a teaspoon or two of butter in a cast iron skillet and sauteed a quarter pound at a time. I salted the spinach lightly with sea salt while it was cooking down. While the spinach was sauteing I mashed two avocados and lightly salted.
In a medium sized skillet, heat 1 tablespoon of butter (or other suitable oil; ghee, olive oil or coconut oil) until bubbling slightly. Pour scrambled eggs into the hot skillet; cover with a lid for 1-2 minutes. The eggs should begin to set up. When they are stiff enough to slide a spatula under, I like to pick up the eggs (hopefully in one piece) and flip them over so the top side can cook quickly. I do not like browned eggs, so I am a pretty fussy omelet maker. My hubby is not so picky, nor is my son, so sometimes their eggs get slightly rowned.
Once you flip the eggs over, they will be done very quickly, so layer the spinach and avocado in rows in the middle of the eggs. Use the spatula to flip one third of the omelet over the veggies in the middle, and then flip the other side toward the middle.
If desired, garnish the top of the omelet with some spinach and avocado. Serve with breakfast sausage or almond pancakes.