Spinach Dip Mix Omelette

• 4 Eggs
• 2 Tablespoons Whole Milk
• 1/2 packages (0.91 Oz. Size) Dry Gluten-free Spinach Dip Mix (I Use One From The Pantry Club But Any Brand Will Do)
• 1 Tablespoon Unsalted Butter
• 1/2 cups Sunny Gold Tomatoes, Quartered
• 2 Tablespoons Roughly Chopped Parsley Leaves
• 1/4 cups Grated Pecorino Romano Cheese
• Additional Parsley Sprigs For Garnish

1. Heat oven to 350 F. In a medium sized bowl, beat eggs and milk with a whisk. Slowly add the spinach dip mix and mix thoroughly to combine.
2. Melt butter in a 10-inch oven-safe skillet over medium high heat. Swirl to completely cover bottom and sides of the pan. Pour in egg mixture. Let egg sit until the bottom has just cooked. Then transfer the skillet to the oven to let the top of the eggs cook for about 5 minutes.
3. Bring skillet back up to the stove top (make sure you've got a hot pad on the skillet handle) and scatter the tomatoes, parsley and cheese over one half of the omelette. Fold the other half of the eggs on top and let it cook until eggs are done to your liking. Or put it back in the oven for a minute or two.
4. When done, slide it out of the pan and onto a platter. Garnish with parsley and serve with love!

eggs, milk, mix, butter, tomatoes, parsley, romano cheese, parsley

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/spinach-dip-mix-omelette/ (may not work)