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.
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- 1Toast the pine nuts in a dry skillet over medium heat until fragrant, and then set aside.
- 2Add the olive oil and the chopped bacon to the skillet, and cook until the bacon is crispy.
- 3Add the onion with a pinch of salt, and cook until the onion is soft and translucent, about 5 minutes.
- 4Add the potato slices with another pinch of salt, and cook for 2-3 minutes.
- 5Add 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.
- 6When 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.
- 7When the spinach is nicely wilted, stir in the pine nuts, and remove the skillet from the heat.
- 8Butter a large non-stick skillet over medium heat.
- 9Beat the eggs with a pinch of salt until frothy, and add to the skillet.
- 10Cook the eggs until almost set (use your favorite omelette technique here).
- 11Spread 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.
- 12Slide onto a plate.
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Nutritional Facts for Omelette : Spinach and Potatoes With Pine Nuts and Bacon
Serving Size: 1 (366 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 516.6
- Calories from Fat 296
- Total Fat 32.9 g
- Saturated Fat 7.9 g
- Cholesterol 438.4 mg
- Sodium 363.8 mg
- Total Carbohydrate 35.5 g
- Dietary Fiber 5.1 g
- Sugars 3.7 g
- Protein 20.9 g