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This is a really hearty breakfast omelette that I created when I had an overabundance of fresh spinach from the farmer's market. It sounds kind of complicated, but it really only takes about 15-20 minutes, perfect for a leisurely weekend breakfast.
- Toast the pine nuts in a dry skillet over medium heat until fragrant, and then set aside.
- Add the olive oil and the chopped bacon to the skillet, and cook until the bacon is crispy.
- Add the onion with a pinch of salt, and cook until the onion is soft and translucent, about 5 minutes.
- Add the potato slices with another pinch of salt, and cook for 2-3 minutes.
- Add 2 tablespoon of water to the pan, cover, and cook until the potatoes are tender. You may need to add a few more tablespoons of water.
- When the potatoes are tender, add 2 more tablespoons of water to the pan, then add the spinach a handful at a time, adding more as it wilts down.
- When the spinach is nicely wilted, stir in the pine nuts, and remove the skillet from the heat.
- Butter a large non-stick skillet over medium heat.
- Beat the eggs with a pinch of salt until frothy, and add to the skillet.
- Cook the eggs until almost set (use your favorite omelette technique here).
- Spread the filling ingredients over 1/2 of the eggs (optionally adding the crumbled feta), and sprinkle with black pepper. Cook a few minutes more, and then fold the other half over.
- Slide onto a plate.
Really tasty! A great combination of ingredients. I used cheddar instead of feta because it's what I had on hand, and still turned out well. Note that when halving this recipe to make a single serving, it definitely still makes a 3 egg omelet, rather than 2. For a 2 egg omelet, try decreasing amounts a little more.