Heat the oil in a small skillet over medium heat. Add the onions and garlic and sauté until soft, about 3 minutes. Remove half the mixture and set aside.
Pour one egg over the onions, and sprinkle half the tomatoes on top. Allow the egg to cook for one minute.
Using the spatula, pull the edges of the omelet inwards to make a circle the size of your English muffin.
Place the English muffins halves, cut side up, in the pan and sprinkle each with 1 tablespoon of cheese. Top each with 4-5 leaves of spinach and sandwich the omelet between the two halves. Leave the sandwich in the pan to melt the cheese, flipping once if necessary.
Repeat steps 2 through 4 with the remaining ingredients.
Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).
The Raw Egg Risk
Davidson's eggs aren't just good for sunny-side
up or poached eggs. Consider all the recipes that feature
raw eggs, like
eggnog,
Caesar salad dressing,
raw cookie dough,
custard
and more. Take homemade ice cream,
for example. Over a four-year period, more than 500 illnesses in the US were traced to
Salmonella bacteria in homemade
ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.
✕ CLOSE
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