GREEN EGGS OMELETTE

Steps:

• In a small skillet with lid, over medium-low heat, heat olive oil. Add garlic, basil, and chili flakes, cook for 3 minutes. Add baby spinach, reduce heat to low, cover and cook until spinach is wilted. Transfer mixture to food processor (or high-sided bowl if using hand mixer) and purée. Set aside and allow to cool slightly. In same skillet, add margarine. When melted, add onion. Cook over low heat, covered, to carmelize onions, stirring occassionally. Meanwhile, add 3 egg whites and 2 whole eggs to a medium high-sided bowl. Beat eggs with handheld mixer on high speed until eggs are pale, frothy, and have tripled in volume, about 2 minutes. Slowly add spinach puree mixture and continue to beat until incorporated into eggs. Swirl 2 tbsp olive oil in a non stick skillet over medium heat to coat sides. Pour in egg mixture and let sit until it begins to set on bottom of skillet, about 20 seconds. Vigorously shake skillet back and forth to distribute the eggs, knocking them off the edge of the skillet; continue shaking over medium-high heat for about a minute and a half. Using a flick of the wrist, or a rubber spatula, flip the omelette and cook until set on the other side, about 30 seconds. Top with carmelized onions, and other toppings as desired (goat cheese goes very well with the carmelized onions). Slide omelette onto a plate, folding in half using fingers or spatula as a guide. Makes 1 large omelette, perfect for sharing.