Puffy Persian Omelet

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1 Large Red Onion, halved and sliced thin
4 Green Onions, finely chopped (just green parts)
2 Garlic Cloves, chopped small
3 Ounces of Spinach Leaves, coarsely chopped
1 Teaspoon of Dried Cilantro
1 Teaspoon of Parsley
Salt and Pepper to taste
Vegetable Cooking Spray
9 Large Eggs
1/8 Cup of Skim Milk
1 Teaspoon of Baking Powder
1/2 Cup of Fat Free Greek Plain Yogurt
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1. Spray a large saute pan with cooking spray over medium heat. Add onion and cook, stirring until it is soft and caramelizes. This will take about 30 minutes. If onion begins to stick, add a few droplets of water and keep stirring.
2. Preheat oven to 350 degrees. Coat a 8″ ovenproof nonstick pan with vegetable cooking spray.
3. Add the green onions and garlic to the onion in the pan. Stir in the spinach and cook until leaves wilt. This takes about 2-3 minutes. Add cilantro, parsley and salt/pepper. Remove from heat.
4. Transfer this mixture to the 8″ ovenproof nonstick pan you are using and put in oven for 5 minutes.
5. Using a blender, blend eggs, milk and baking powder on low for about 20 seconds.
6. Pour egg mixture over vegetables in pan. Return to oven and bake until puffy, set and lightly brown on top, about 20 minutes.
7. Remove omelet and cool for 5 minutes on a baking rack.
8. Cut into 6 slices and top with a dollop of fat free Greek yogurt. Enjoy!
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