2 Tablespoons water
1 Teaspoon butter
2 Cups chopped spinach
1/8 Cup finely chopped sweet onion
1 Teaspoon olive oil
1/8 Cup shredded Mexican-style cheese
In a bowl, beat 3 eggs and 2 tablespoons of water to a smooth consistency. Set aside.
Chop spinach until you have two cups worth. Finely chop onion until you have 1/8 cup.
Preheat two twelve-inch frying pans over 1/8 heat (notch just below 1/4, depending on your stove).
Add 1 teaspoon olive oil to one pan, then onion and spinach mix. Cook until the spinach is wilted (dark and soft), and saute onions until they are clear, not browned. Remove from heat, and drain off any excess spinach juice.
Melt 1 teaspoon butter in the other pan and spread evenly over pan surface. Then add the egg mixture and spread evenly. Allow the egg mixture to cook until you see only yellow when you look through bubbles.
Add spinach and onion mix to one half of egg surface and cheese to the other half. Cover for two minutes. Take cover off and fold half with cheese over on top of half with spinach. Cover for another minute. Slice in half and serve.