It's said that house guests and fish smell after three days. Richard and I spent a memorable long-weekend visiting our friends, Jack and Judy, in Northern Michigan.

Our three days vacation is up - Cinderella's coach is a pumpkin, and we must be on our way!

I've been looking for a hostess gift to leave behind, but they insisted my making breakfast would be gift enough. Done deal!

Rummaging through Judy's fridge, I found enough odds and ends to make a delicious omelet. I used Swiss cheese, but cheddar or mozzarella would be excellent substitutions, as would have basil for the dill. Mushrooms or chopped tomatoes would be nice additions.

Yield: 2-3 servings
Time: 15 minutes
Cost: Approx. $5.50

Ingredients

2 tablespoons extra virgin olive oil, divided
6 ounces baby spinach, stems removed and washed
1 large shallot, finely chopped
6 extra large eggs, beaten
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 cup grated Swiss cheese
1 tablespoon chopped dill, plus extra sprigs for garnish

Directions

1. In a large sauté or omelet pan, heat 1 tablespoon olive oil. Sauté shallot until just softened, about 2 minutes. Add spinach and sauté an additional 2 minutes, rotating greens with prongs to cook evenly. Remove from pan, chop and reserve. (You should have 1 cup sauteéd, chopped spinach.)
2. Whisk egg, 1 tablespoon water, dill , salt, and pepper together in a medium bowl.
3. Wipe sauté pan clean and add remaining tablespoon of olive oil and heat over medium heat. Pour egg mixture into pan and cook until eggs begin to set on bottom. With a spatula, lift edges of cooked omelet to allow raw egg to spread to bottom of pan. Sprinkle cheese over half of omelet, then evenly spread spinach over cheese.
4. Cook until cheese melts, an additional 2-3 minutes. With a spatula, lift up omelet and carefully fold in half. Cut omelet in half or thirds, garnish with dill sprigs and serve.