In a sauce pan cook spinach, covered, in a small amount of boiling salted water for 3-4 minutes or until tender (or microwave until tender). Drain thoroughly.

 

In a mixing bowl, add drained spinach to Easy Eggs and beat until thoroughly mixed. Heat half the butter in a 7 or 8" omelet pan.

 

Pour 1/4 the egg mixture into pan. As eggs set, run spatula around the edge of the skillet to lift, letting uncooked portion flow underneath. Cook till top of omelet is set, but still shiny.

 

Turn omelet: sprinkle with cheese. Cook 2 minutes. Transfer to warm serving plate; roll up the omelet. Cover and keep warm. Repeat to make remaining 3 omelets.

 

Makes 4 omelets.