Breakfast in Bed – Rosie’s Omelet Spinach

Post by Alison Hein.

In the household of my dear friends Rosie and Jeff, it is Jeff who is the chief cook. Don’t get me wrong – Rosie’s no slouch in the kitchen, as evidenced by this delicious “mistake.” Our telephone conversation:

Me: What’s new?

Rosie: Not much. Jeff let me in the kitchen this morning so I made breakfast for us.

Me: Nice. What’d you make?

Rosie: Well, I made a spinach omelet, but I made a big mistake.

Me: What kind of mistake?

Rosie: I added too much spinach for the amount of eggs.

Me: So? What’s wrong with that? I like my omelets to have a lot of spinach in them.

Rosie: Yeah, but this one had so much it should have been called Omelet Spinach.

And, just like that, here it is – halfway between fluffy omelet and thick frittata, all the way from mistake to masterpiece – Rosie’s Omelet Spinach! Rosie confessed to adding some finely chopped, near-caramelized sweet onion at the start, then bringing it to a piquant finish with a bit of creamy, sheep’s milk manchego. Be generous with the seasoning and make sure to drain the spinach well before cooking so the eggs are not soggy.

Make no mistake – this recipe is a real keeper. So keep it around when you’re searching for a breakfast in bed that even Jeff would approve.

1 teaspoon olive oil
½ cup finely chopped sweet onion
1 cup frozen chopped spinach, thawed and drained
Seasoning blend (such as Trader Joe’s Everyday Seasoning) to taste
1 tablespoon butter
2 eggs
1 teaspoon milk or cream
¼ cup grated manchego cheese
Salt and pepper to taste

Pour olive oil in heavy frying pan and heat over medium heat. Add chopped onion and cook until softened, 2 to 3 minutes. Add chopped spinach and continue to sauté until all liquid has evaporated and spinach is beginning to lightly crisp, about 5 minutes. Remove from heat.

Melt butter in a separate small, heavy pan over medium heat. Break eggs into small bowl, add milk or cream, and whisk until mixed. Stir in spinach onion mixture. Add egg/spinach mixture to heated pan all at once and swirl to even. Tilt pan slightly, and lift edges lightly with a spatula, allowing uncooked portion of eggs to spread to edges. Continue to cook, reducing heat to low if cooking to quickly, until egg/spinach mixture is lightly puffed up and nearly cooked through, about 5 minutes. Sprinkle manchego cheese evenly on top. Use spatula to fold omelet in half, and continue to cook until eggs are firm and cheese is melted, another 1 to 2 minutes. Or, if you like, finish the omelet in the oven frittata style.

Turn the omelet out onto a plate, sprinkle with salt and pepper, and serve immediately.

Makes 1 serving.

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