Bacon Spinach Swiss Omelet

1 1/2 teaspoons each of butter and peanut oil or
Vegetable oil
3 beaten eggs
1/4 cup cooked, crumbled bacon
1/2 cup blanched or steamed spinach (remove liquid
Before adding to omelet or cover and cook in microwave
Until wilted)
1-2 ounces of real Swiss cheese (1/4 - 1/2 cup)
Salt and pepper to taste
1-2 dollops of sour cream

Heat a 7-10 inch egg pan over moderate heat (the
Smaller the pan, the thicker the omelet)
While the pan is heating, beat the eggs in a mixing
Bowl with a wire whip until blended but not frothy
When the pan is hot enough to sizzle a drop of water,
Add the butter and oil
When the butter stops foaming, whip the eggs a couple
Of times and pour into the pan
Let the eggs sit until they begin to cook around the
Edges
Lift the edges of the eggs with a rubber spatula and
Tip the pan to allow the liquid to run underneath
Repeat this process until the top is thickening and
Very little liquid egg remains
Add the bacon, Swiss cheese and blanched spinach
Across the bottom of the omelet and add salt and
Pepper, if desired
Fold in half and slide onto plate
If serving two, cut in half before sliding onto plates

Garnish with a dollop of sour cream