Breakfast for Dinner

Is anyone else a fan of breakfast for dinner? We do this quite often and love it. I've been working on typing up all of my collected recipes over the years, printing them out, placing them in sheet protectors and putting them in a 3 ring binder. I have 2 binders so far. 1 is separated into the following categories: Appetizers, Beverages, Breakfast, Bread, Muffins/Scones, Cookies/Sweets, Cakes/Pies, and Misc. The other is separated into: Salads, Soups, Vegetarian, Chicken, Turkey, Seafood, and Sides. I love having them all in one organized place and I've been finding a lot of great recipes that were lost in my stash. This is one of those finds. In college, I took a Food Science course. It included a lab and every week we were given an assignment to cook and test out. My husband was thrilled when I learned how to make an omelet. I rushed home and made him one immediately. We love this combo, but you can include anything that you like.

Omelet

1 tsp. margarine
1/2 c. chopped fresh spinach
1/4 c. sliced mushrooms
2 Tbsp. minced fresh onion
cooking spray
1 egg
3 egg whites
pepper
2 Tbsp. grated cheddar cheese

Melt margarine in skillet over medium heat. Add spinach, mushrooms, and onions. Saute until spinach wilts; about 1 minute. Set vegetables aside on a small plate. In a small bowl, mix the egg and egg whites together with a whisk. Add pepper to taste. Spray the inside bottom and sides of the skillet with cooking spray and heat briefly over medium heat. Pour the egg mixture into the skillet. As the eggs begin to set, run a spatula around the edge of the omelet, lifting the eggs to allow the uncooked portion to flow under the cooked edge. When the omelet is set, but still appears somewhat wet, place the vegetables and cheese over one half of the omelet. Fold the other half of the omelet over to cover the vegetables. Heat for a few seconds, allowing cheese to melt. Tilt the skillet and slide the omelet onto a serving plate.