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Spinach-Cheese Omelet

1 (10-ounce) package frozen chopped spinach
2 tablespoons vegetable oil, divided use
1 onion, chopped
1 clove garlic, crushed
1/2 teaspoon ground nutmeg
8 large eggs
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons freshly grated Parmesan cheese

1. Cook spinach according to package directions; drain, squeezing as dry as possible. Set aside.
2. In a saucepan over medium heat, heat half of the oil. Sauté onion and garlic until tender. Reduce heat to low and stir in spinach and nutmeg. Keep warm, stirring occasionally.
3. Meanwhile, in a medium bowl, combine eggs, salt and pepper; beat well.
4. Heat remaining oil in a heavy skillet over medium heat. Pour half of the egg mixture into the skillet. As the mixture starts to cook, gently lift the edges with a spatula and tilt the pan so the uncooked portion flows underneath.
5. When the egg mixture is set, about 7 minutes, spoon half of the spinach mixture onto one side and sprinkle with half of the Parmesan cheese. Fold the unfilled side over the filling and remove to a serving plate. Repeat with the remaining ingredients.
6. Serve the first portion right away or keep warm while waiting for the second portion to cook.

Makes 2 servings.