Spinach-Cheese Omelet for dinner—another healthy way to (nutritionally) survive the December ratrace

Things don't get any easier—or healthier—than this. I'm still majoring on what every cook knows is the major trial of of Christmas Month. It may be the Most Wonderful Time of the Year, but it's also the most frustrating month in terms of trying to get quick, healthy meals on the table . . . and deck the halls, buy the gifts, wrap the gifts, address the cards, and meet social obligations. If I neglect to prepare IN ADVANCE for our food needs that will arise in this important month, I pay for it during the (now) 21 days until Christmas.

A recent issue of Prevention magazine addressed this dilemma by presenting a step-by-step illustration of how to make a "dinner" omelet. The article begins with the words, "Got eggs? Then you've got supper." The recipe is packed with substitutions—water for milk or cream; egg substitute for whole eggs; and olive oil rather than butter. It suggests throwing in whatever veggies you have on hand, thus sneaking in an extra veggie serving as well as using up leftovers (particularly Thanksgiving ones). Adding crusty French bread and a serving of grapes or a cut-up orange or other fruit makes for a classy meal.

The leftover I had on hand was about half a bag of fresh spinach, which as we all know goes South very quickly. In the microwave I steamed the spinach with a teaspoon of water and a dash of salt substitute. Then I stirred in about 1 teaspoon butter and 2 tablespoons Parmesan. My filling then was ready to stuff into my omelet (omelet instructions to follow).

The portions in the recipe below for Classic Spinach and Cheese Omelet make one omelet; obviously multiply portions by however many people you're trying to feed. Use whatever cheese you like: cheddar, feta, brie, Swiss, Monterey Jack. Make up individual omelets one at a time; keep ready ones warm in a very low oven until dinner time.

The troops are fed, the clean-up is minimal, health has not been sacrificed, and then you're off to play Christmas CD’s while you spend the rest of the evening stitching that grandchild's Christmas stocking (or whatever Christmas task awaits you on your to-do list!)

Classic Spinach and Cheese Omelet

2 large eggs (or 1/2 cup egg substitute)

1 teaspoon water

pinch of salt (or salt substitute)

pinch of black pepper

1 teaspoon olive oil

2 tablespoons grated cheese (your choice)

Beat eggs, water, salt, and pepper in bowl with fork just to blend. Heat oil in 8-inch nonstick frying pan over medium heat. Pour in egg mixture. Stir constantly with heatproof rubber spatula until eggs thicken to a custardy consistency, 10 to 20 seconds. Tilt pan to allow any uncooked egg to run to the side. Run spatula all around edge of omelet. Sprinkle cheese over half of omelet. At this point add spinach that has been cooked according to directions above. Fold other half of omelet over cheese and filling. Turn off heat and let stand 30 seconds to set around filling. Use a spatula to gently push omelet onto a plate.