I totally cheated. I didn’t make a salad for lunch today – I wanted something warm. Check it out outside:
Brrrr. So much snow, and the roads are not great, and Tyler is out teaching with the car that has snow tires so I didn’t want to make a grocery store run to complete the ingredients for my cool, yummy salad ideas. But I’m not too upset with myself because I’m trying to use up this baby spinach:
And my lunch today helped! In fact, it used typical salad ingredients: baby spinach, tomatoes, onions, and a sprinkling of cheese. Plus, it was warm and filling. May still have salad on the side at dinner.
Salad Spinach Omelet
1/2 Tablespoon butter
1/2 tablespoon milk
1/4 cup chopped onion
1/4 cup chopped tomatoes (I used a few cherry tomatoes)
1.5 cup torn baby spinach leaves
1 tablespoon grated Parmesan cheese
salt and pepper to taste
Sauté chopped onions in butter in a small skillet over medium-low heat for 2 minutes, then stir in spinach and cook for 2 more minutes.
In a bowl, beat the eggs and milk with a fork, then stir in chopped tomatoes and Parmesan cheese. Sprinkle with salt and pepper, the pour into pan. Cook the egg mixture about 4 minutes, until partially set and edges look solid. Flip with a spatula, and continue cooking for 3-4 minutes.
Flip the sides up, and put on a plate. Eat while it’s hot!