Salmon and Cheddar Omelet

I LOVE using salmon in all sorts of ways, from filling huge mushroom
caps with smoked salmon, minced veggies and cheese for a brunch or appetizer to making Lemon Pepper Parmesan Salmon for an entree.
Here is a great way to begin your morning protein-rich with fresh eggs and delicious, hugely healthful and
Omega-3 rich salmon!

• 1 tablespoon extra virgin olive oil
• 1 garlic clove, finely chopped
• 1 cup fresh baby spinach* (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces cooked salmon, flaked
• 1 tsp Smart Balance olive oil spread
• 3 eggs, lightly beaten
• 1/4 cup grated reduced-fat cheddar cheese

Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. If you desire spinach, add and cook, tossing, until wilted, 2 to 3 minutes. Season with 1/8 teaspoon salt and 1/8 teaspoon pepper.

In a small bowl, combine the spinach with the salmon. Wipe out the skillet and melt the Smart Balance over medium-high heat. Season the eggs with the remaining salt and pepper. Pour the eggs into the skillet and swirl the pan so they spread out. Using a heat-resistant rubber spatula, mix the center of the eggs quickly once or twice, then lift the eggs around the edges occasionally to let any uncooked portion flow underneath. Cook until the bottom is firm. Sprinkle the cheese evenly over the eggs, then arrange the spinach-salmon mixture over the cheese; cook for 20 seconds more. Slide the omelet onto a plate, carefully folding the egg over the filling as you do. Serve immediately.

*I add spinach to mine as shown in the above photo,
as I am an admitted "full-blown, add to almost everything,
eat nearly every day" spinach addict!