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2-Egg Spinach Omelet with Tomato

12 Apr

Simple and pretty, adding spinach to the eggs in an omelet makes for a visual treat and extra nutrition as well. I can't wait until I have garden-fresh tomatoes to add in this summer!


To begin with, I heated a 10" non-stock skillet with a couple teaspoons of olive oil, and added a nice handful of fresh organic spinach leaves. Continue to saute until they are wilted nicely.

I love Omelets!

Next, arrange the spinach so that it is spread around the pan, add a teaspoon of butter (allowing it to melt), and pour in the 2 eggs which have been lightly beaten with about a tablespoon of water.

After the eggs have been cooking (covered to steam) for a few minutes over medium-low heat, and the egg is appearing to be firmed with small bubbles, layer the cheese and tomato on one half of the omelet.

They bring to mind crispy hash-browns and good coffee at diners we’ve visited throughout our travels. The variety and possibilities for fillings are endless and I’ve enjoyed so many different combinations. Greek style with lamb, tomato, feta… Philly Steak with mushrooms, onions, peppers and Swiss… Potatoes in, potatoes out… you get the idea!

At our house we enjoy making omelets as well, and they range from something packed with leftovers, to simple and a little elegant. THAT is where the spinach comes in; spinach and eggs are a heavenly combination that should not be reserved only for quiche!

I think the keys to a successful omelet are to use a non-stick pan large enough for the egg to spread out thinly, and to have the patience to cook it slowly over a lower heat so that the bottom doesn’t cook too fast, which leaves the middle gooey. I add water to my omelets instead of milk or cream, I just find that I like the results better, but you can use whatever works for you.

2-Egg Spinach Omelet with Tomato

  • 2 tsp olive oil
  • handful off fresh organic spinach leaves
  • 1-2 tsp butter
  • 2 eggs beaten with 1Tb water
  • 1/2 Roma tomato, diced
  • 3Tb finely shredded cheese (I used an Italian blend)
  • Salt, pepper and herbs to taste
  1. To begin with, heat a 10″ non-stock skillet with a couple teaspoons of olive oil over medium heat, and add a nice handful of fresh organic spinach leaves. Saute these until they are wilted nicely.
  2. Next, change the heat to medium-low, arrange the spinach so that it is spread around the pan, add a teaspoon of butter (allowing it to melt), and pour in the 2 eggs which have been lightly beaten with about a tablespoon of water.Cover and allow to cook slowly for several minutes or until the egg appears semi-firm and may have small bubbles on the surface.
  3. Layer the cheese and tomatoes along with seasonings on one half of the omelet
  4. Replace the lid after adding the fillings, to allow the cheese to melt and the omelet to finish cooking, just another minute or so. Carefully slide a flexible spatula under the edge that doesn’t have fillings, and flip it on top of the tomatoes and cheese. Slide onto a plate and garnish with berries!
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