Pastrami Spinach Omelets

Directions

1. 1
   Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
2. 2
   Add spinach all at once and cook, stirring, until wilted, about 3 minutes.
3. 3
   Transfer to a colander and drain, pressing lightly.
4. 4
   Toss spinach with pastrami, 1/4 cup cheese, and salt and pepper to taste in a bowl.
5. 5
   Whisk together 3 eggs and 1/4 teaspoon salt in a bowl until blended.
6. 6
   Heat 1 tablespoon oil in an 8-inch nonstick skillet over moderate heat until hot but not smoking.
7. 7
   Add whisked eggs and cook, lifting up cooked egg around edge occasionally to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 1 to 2 minutes.
8. 8
   Spoon one fourth of spinach mixture over half of omelet and sprinkle with 1 tablespoon cheese.
9. 9
   Fold other half of omelet over filling using a heatproof rubber spatula and transfer to a plate.
10. 10
    Keep warm, covered with foil.
11. 11
    Make 3 more omelets in same manner with remaining eggs, salt, oil, spinach mixture, and cheese.