Spinach and Goat-Cheese Omelet

1 handful frozen spinach

2 large eggs

Kosher salt and freshly ground black pepper

1 generous teaspoon butter

2-3 tablespoons goat-cheese crumbles

Heat a nonstick skillet over medium-high heat, and add the frozen spinach. Cook until there's no more liquid (but not until it starts sticking).

In a small bowl, beat the eggs with a pinch of salt and pepper.

Add the butter to the spinach, and let it melt. Spread the spinach evenly over the pan. Pour the eggs over the spinach, mix gently and cook, pulling the edges away from the pan with a spatula and letting the uncooked egg run underneath.

When the eggs are mostly set but still a tiny bit moist on top, sprinkle the cheese crumbles over one half. Fold the other half over the cheese, and let it cook for about a minute.

Flip the entire omelet over to the other side, and cook for another minute or so until it is cooked to your liking. Give it a touch more freshly ground pepper, and serve.

Makes one omelet; serves one or two.

"Awesome Recipes & Kitchen Shortcuts" by Sam Zien (2010 Wiley)