Ingredients

• spinach, 1 large bunch (10 to 12 ounces)
• 1 cup shredded Cheddar cheese
• 4 slices bacon
• 8 eggs
• 1/2 cup water
• 1/2 teaspoon salt
• 4 teaspoons margarine or butter

Directions

1. In 3 quart saucepan, cook spinach, rinsed and tough stems removed, over high heat just until wilted; drain.

2. Press out excess liquid from spinach; coarsely chop.

3. Divide spinach, Cheddar cheese, and bacon, cooked and crumbled, among omelets.

4. Beat 8 eggs with water and salt.

5. For each omelet, melt 1 teaspoon margarine or butter in nonstick 8 inch skillet over medium high heat.

6. Pour 1/2 cup of egg mixture into skillet; cook until set (about 1 minute), gently lifting edge.

7. Spoon one-fourth of filling on half of omelet, fold over other half, slide onto plate.

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