Green Eggs and Ham Omelet

I'm for sure the cook in our house, but when it comes to breakfast, my husband is usually the champ.  If we're venturing outside of the realm of frozen waffles or cereal, he picks up the spatula and whips up his famous pancakes.

This weekend, though, after ripping out a page in the most recent Everyday Food issue, I took control of the most important meal of the day.  In true Sam-I-Am fashion, Ryan wanted nothing to do with this green breakfast.  I doubled their recipe (changes are reflected below) and made one giant omelet that my husband and I split. 

This was quick and easy, and the flavor?  Well, let's just say I would eat them in a box, or with a fox, or in a house, or with a mouse...

Too much?  Sorry.

Green Eggs and Ham Omelet

slightly adapted from Everyday Food

• 3-4 cups spinach, trimmed and washed
• 4 large eggs, room temperature
• salt and pepper to taste
• 1 tablespoon unsalted butter
• 1/4 cup shredded cheddar cheese
• 1/3-1/2 ham steak, warm and diced

In a small nonstick skillet, heat 2 tablespoons water over medium-high heat.  Add spinach and cook, tossing, until completely wilted, about one minute.  Transfer to a colander to drain, pressing out as much water as possible.  Finely chop spinach; transfer to a medium bowl along with eggs.  Whisk to combine and season with salt and pepper.

Return skillet to heat and melt butter, tilting to coat pan; add egg mixture.  Cook, stirring with a heatproof rubber spatula, until eggs begin to thicken, 30 seconds.  With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow underneath.  Cook until just set, 15-30 seconds.

Arrange cheese and ham on top of omelet.  With spatula, fold omelet in half.  Transfer to a plate and serve immediately.