Breakfast Sausage and Spinach Omelet

Prepare the vegetables: Wash 4 cups of baby spinach and pat dry. Finely dice 0.5 of a red bell pepper. Slice 2 stalks of green onions, separating the white and green parts. Mince 1 clove of garlic.

Remove the casings from 6 oz of raw breakfast sausage. In a medium non-stick skillet over medium-high heat, add 1 tbsp olive oil and the sausage meat. Break the meat apart with a wooden spoon and sear until browned and fully cooked through, about 5-7 minutes.

Add the diced red bell pepper and the white parts of the green onions to the skillet with the sausage. Sauté for 2-3 minutes until the peppers soften slightly.

Stir in the minced garlic and 4 cups of fresh baby spinach. Cook for 1-2 minutes until the spinach is fully wilted and any excess moisture has evaporated. Remove the sausage and vegetable mixture from the pan and set aside in a bowl.

In a clean bowl, crack 6 large eggs and add 2 tbsp whole milk, a pinch of salt, and a pinch of black pepper. Whisk vigorously until the yolks and whites are completely combined and slightly frothy.

Wipe out the skillet and return to medium-low heat with 1 tsp olive oil or cooking spray. Pour one-third of the egg mixture (about 2 eggs worth) into the pan, swirling to coat the bottom.

As the edges set, gently lift them with a spatula to let the raw egg flow underneath. When the top is almost set but still slightly moist, sprinkle 0.15 cup of shredded cheddar cheese and one-third of the sausage-spinach filling over one half of the omelet.

Carefully fold the other half of the egg over the filling. Let it sit for 30 seconds to melt the cheese, then slide onto a plate. Repeat the process for the remaining two omelets.

Garnish with the reserved green parts of the sliced onions and serve immediately.