- 4 7th Heaven Farm eggs
- 2 tbs whole milk
- 2 tsp olive oil
- 1/2 tsp cracked black pepper
- 1/2 c white cheddar cheese
- 2 c baby spinach, chopped
- 1/2 c leftover roasted chicken (I used the leg quarter, but use whatever you have on hand. 7th Heaven makes a mind blowing Italian Sausage, also, which would work here too! Be sure to cook it thoroughly before putting it into the omelet.)
- 3 tsp minced garlic
- 3 tbs sun dried tomato, minced
- 1 tbs fresh thyme, minced
- 5 large basil leaves, chiffonaded
- 2 tbs fresh parsley, chopped
- 1 tbs fresh oregano, chopped
- 1 tbs fresh chives, chopped
- Preheat oven to the broil setting and place the rack on the second level from the top.
- In a non-stick skillet over medium-high heat, add 1 tsp olive oil and 2 tsp garlic. Saute until fragrant, about 30-45 seconds. Add the spinach and a pinch of salt, and saute until just wilted, another minute or so. Set aside and use a moist paper towel to wipe the skillet clean before returning it to the heat.
- In a bowl, toss the cheese, sun dried tomatoes, remaining tsp of garlic, pepper, thyme, and a pinch of salt. Set aside.
- In another bowl, whisk the remaining herbs, eggs, milk, and a pinch of salt until frothy.
- In the preheated skillet, add the last tsp of olive oil. Ensure that it covers the whole skillet, then pour in half of the egg mixture and take off the heat.
- Arrange half the baby spinach, then half the roasted chicken pieces, then half the cheese mixture in a 2" line down the middle of the eggs. Place in the oven for 45 seconds and remove when the cheese is melted and the eggs are set. You do NOT want anything to brown.
- Use a rubber spatula to fold either side of the eggs over the center, pressing down for a few seconds to ensure that the eggs stay where they're placed.
- Repeat with remaining ingredients for two omelets, and serve half an omelet per person with a piece of whole grain toast or fresh fruit.
Appx 15 minutes