3 tbsp. butter
1 small garlic clove, crushed
8 eggs
3/4 tsp. salt
dash of pepper
1/4 c. chopped spinach

In skillet over medium-low heat, cook garlic 1 minute in butter. In small bowl, beat eggs, salt, pepper and 2 tablespoons of water. Stir in spinach. Tilt skillet to grease sides. Pour egg mixture into skillet; cook until set around sides. With a spatula, lift edges, tilting skillet to allow uncooked portion to run under omelet. Shake skillet occasionally to keep omelet moving in pan. Increase heat slightly to brown bottom of omelet. With spatula, fold omelet in half; slide onto warm platter. Serve immediately.

Yield: 3 servings.