Papa Felico^® Pastrami Spinach Omelets
Breakfast

Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings

2 tbsp Olive Oil
1 (5 oz.) bags Baby Spinach
lb. thinly sliced Papa FelicoTM Brisket Pastrami, coarsely chopped (¼ cup)
½ oz. finely grated Parmesan (¼ cup)
3 large Eggs
¼ tsp. Salt

Heat 1 tablespoon of oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Add spinach all at once and cook, stirring, until wilted, about 3 minutes. Transfer to a colander and drain, pressing lightly. Toss spinach with pastrami, ¼ cup of cheese, and salt and pepper to taste in a bowl.

Whisk together eggs and ¼ teaspoon salt in a bowl until blended. Heat 1 tablespoon of oil in an 8-inch nonstick skillet over moderate heat until hot but not smoking. Add whisked eggs and cook, lifting up cooked egg around edge occasionally to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 1 to 2 minutes. Spoon ¼ of spinach mixture over half of omelet and sprinkle with 1 tablespoon cheese. Fold other half of omelet over filling using a heat proof rubber spatula and transfer to a plate. Keep warm, covered with foil.