Instructions

1. Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add spinach; cook 3 minutes or until wilted.
2. Add ¼ cup milk and ½ tsp each of salt and pepper, stirring well. Add cheese; stir until well blended.
3. Remove from heat; cover and keep warm.
4. Combine eggs, remaining ¼ cup milk and ¼ tsp each salt and pepper in a large bowl; whisk until well blended.
5. Heat 1 Tbsp oil in a medium nonstick skillet over medium heat.
6. Add about ¼ of egg mixture to pan, tilting pan to spread evenly; cook 1 minute or until edges begin to set.
7. Lift edge of omelet with a rubber spatula, tilting pan to allow uncooked egg mixture to flow onto bottom of pan.
8. Repeat on opposite edge of omelet. Cook 1 minute or until center is just set.
9. Spread ¼ of spinach mixture evenly over omelet.
10. Run spatula around edges and under omelet; fold in half and slide onto a plate.
11. Repeat procedure with remaining oil, egg mixture and spinach mixture.