A Beautiful Ending: Spinach Garlic Omelet with Dill Havarti

I got off work early for my long Easter weekend, so I went antiquing with Bryan’s mom. Then we came back to her place for a wonderful cup of Gevalia Cafe Sperl coffee.

I came home and went on a 2.5 mile walk with my good friend Jan. We’ve been working out together for over a year now and I don’t think I’d be able to stay on track without her.

Then I made a delicious Spinach Garlic Omelet with Dill Havarti.

Spinach Garlic Omelet with Dill Havarti

Cook spinach according to package instructions. I used Cascadian Farm Organic Chopped Spinach. Drain and reserve 1/2 c. for omelet. Save the rest for another dish. Saute 1 clove minced garlic in 1 Tbsp. butter (or olive oil) on Medium low heat. Add 3 beaten eggs, and don’t touch. After several minutes, top with cheese and spinach. Gently fold in half, and continue to cook for 3-4 minutes, covered. Serve hot. I served mine with a homemade sourdough roll.

A nice hot bath, some relaxing music, and a good night’s sleep await. Tomorrow will be a busy day, planting blueberry plants, meeting with a jewelry client, a good workout, Good Friday service, and a movie with a friend. Good night!

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