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OMELET:

5 eggs
1/4 cup of  Romano cheese
1/4 cup of milk
Salt and pepper

Pour into skillet and cover. Cook over low heat until solid and fluffy. Cube and add to broth:
1/4 cup of finely chopped onion
1/4 cup of finely chopped celery
1 box of frozen spinach (chopped)
1/2 cup of cooked pastinea (tiny pasta stars)

Add all ingredients. Bring soup to boil then simmer for 30 minutes.