Spinach Omelette with Leftover Mashed Potatoes
This recipe came together from some leftover ingredients. I've made omelettes with various veggie ingredients, but the addition of leftover mashed potatoes as a base turned this breakfast dish into a main course meal.
coconut oil
1
teaspoon
Spanish sweet onion, chopped
1
medium
fresh spinach
2
cups
eggs, beaten
2
large
shredded mozzarella cheese
1
ounce
leftover mashed potatoes
1
cup
salsa
1
tablespoon
salt and ground black pepper to taste
 Heat oil in a pan over medium-high heat. Saute onion in the hot oil until softened, about 5 minutes. Add spinach and beaten eggs and mix together to coat. Add cheese and cover the pan with a lid.
  Lower heat and steam until eggs are set, about 5 minutes.
  Meanwhile, microwave leftover mashed potatoes until heated through, about 1 to 2 minutes.
  Lay out cooked omelette over potatoes and top with salsa. Add salt and pepper to taste.
