Omelet with Spinach, Tomatoes and Ricotta

Need a quick lunch? This omelet with a nice simple mesclun salad and cold glass of iced tea will do the trick. This will serve 2 persons 

EQUIPMENT
10” skillet
Omelet pan or non -stick skillet
Medium bowl
Heat proof spatula

INGREDIENTS
¼ small onion, chopped
1 Tbs. olive oil
2 tsp. fresh thyme
3 ounces baby spinach, coarsely chopped
2 tsp. fresh lemon juice
Salt and pepper
3 large eggs, whipped
1/8 cup milk
2 tsp. unsalted butter
1 Roma tomato, diced
¼  cup ricotta cheese

DIRECTIONS:
Heat in the skillet over medium high heat:
   1 Tbs. olive oil.  

Add and cook until nicely brown: 
   ¼ small onion
   2 tsp. fresh thyme 

Add:
   3 oz. spinach
   2 tsp. fresh lemon juice.
   Salt and pepper to taste Cook, stirring, until spinach is almost wilted, about 1 to 2 minutes. Transfer to a plate. 

In the bowl whisk until well blended:   3 eggs
   1/8 cup milk
   Salt to taste 

Heat the omelet pan over medium heat and melt and add:
   2 tsp. butter. 

Add: 
   3 eggs
   Salt and pepper to taste Stir the center of the eggs with a heatproof spatula to prevent sticking. Lift edges to allow the uncooked egg to run under the cooked egg. 

When the omelet is almost set add:    
   Spinach mixture   
   1/4 c. Ricotta in dollops
   Diced tomatoes (reserve a few for garnish)

Fold omelet and garnish with diced tomatoes.