6 to 8 eggs
1 small onion, thinly sliced
1 bunch fresh OR 1 small pkg cooked, chopped spinach, well drained
½ cup grated parmesan cheese
1 clove garlic, minced
4 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
½ teaspoon nutmeg
tomato wedges for garnish

Beat eggs and set aside. Saute garlic and onion in oil in an oven-proof skillet until just wilted. Add spinach. Heat through, blending with the onion and garlic. Add salt, pepper and nutmeg. Mix. Pour beaten egg over vegetables. Cook over medium heat, shaking pan to keep omelet loose from the bottom. Loosen around edges with a spatula. Just before eggs are all set on top, sprinkle with cheese. Slip under broiler briefly until top is lightly browned. Slide onto platter. Garnish with tomatoes and cut into wedges to serve.

NOTE: I find that fresh spinach really works best.