Instructions

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