An easy-to-make stove-top Italian omelet
3 tablespoons olive oil, divided
3 medium yellow potatoes, peeled and sliced
1 1/2 cups fresh spinach
1 tablespoon dehydrated chives
1 teaspoon dehydrated garlic granules
1 teaspoon Frontier Hawaiian Black Sea Salt
6 large eggs
1/3 cup milk
2/3 cup shredded mozzarella cheese
Heat 2 tablespoons olive oil in heavy or cast iron skillet (approximately 12 inches in diameter). Add potatoes and cook until tender. Add 1 tablespoon olive oil, spinach, chives, garlic and Sea Salt. Let spinach cook until wilted.
Meanwhile, in a mixing bowl, combine eggs, milk and cheese. Pour over spinach and potatoes.
Turn heat to low, cover and let cook until eggs are firm in center. Serve immediately.
Pass extra salt for guests to add for flavor, or add salt at end as a topping rather than during cooking.
Substitute fresh Parmesan cheese for the mozzarella.
As prepared, each serving contains 260 calories, 15g total fat, 220mg cholesterol, 350mg sodium, 22g total carbohydrate and 12g protein.