I do that all the time....
And my trip to Bob Evans was a simple recreation in my own home. Have you ever had their Spinach Onion Omelet? Something so simple that packs a powerful punch.
Only four ingredients to make the palate happy.....fresh spinach, sharp white cheddar cheese, liquid egg, and onion. Oh and, a little butter for the skillets.
I used a medium sized skillet to saute the spinach and onion in a little butter (maybe 1/2 TBS). I left the butter melt over medium heat and threw in two small handfuls of spinach and 1/4 c. chopped onion. I lightly sprinkled in celery salt and pepper. I sauteed the mixture until the spinach was wilted. It doesn't take long, just a couple minutes.
I used a small skillet for my liquid egg with a little butter in the bottom. I also cooked this on medium heat. I swirled the skillet until all the egg was set and cooked. Turn off heat. On one half of the egg I placed the spinach and onion mixture along with a very light sprinkle of sharp white cheddar cheese. Then I folded the egg over, plated it, and then sprinkled just a little more cheese on top.
There you have it.....a Bob Evans Spinach Onion Omelet (my way).