The harmony of spinach and eggs makes this omelet not only pretty to look at but tasty and pleasing even to children.

1. Combine spinach, broth, garlic, and pepper in a small saucepan; cover and simmer 20 minutes. Stir in Parmesan cheese; cook 1 minute or until cheese is melted, stirring constantly. Set aside.

2. Combine eggs and water; beat lightly. Coat a 10-inch omelet pan or heavy skillet with 1 teaspoon gluten-free, casein-free margarine. Place pan over medium heat until just hot enough to sizzle a drop of water.

3. Pour half of egg mixture into pan. As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so uncooked portion flows underneath.

4. As mixture begins to set, spread half the spinach mixture over half the omelet. Loosen omelet with a spatula; fold in half and slide onto a warm serving platter.

5. Repeat procedure with remaining ingredients.

SERVES 6

Calories: 149 | Fat: 10 g | Protein: 12 g | Fiber: 1 g