Omelette : Spinach and Potatoes With Pine Nuts and Bacon
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 2 -3 tablespoons pine nuts
- 1 tablespoon olive oil
- 2 slices bacon, chopped
- 1⁄2 medium onion, diced
- 2 small new potatoes, sliced 1/16-inch thick (I use a v-slicer)
- 2 -3 cups spinach leaves, washed and roughly chopped
- 1 ounce crumbled feta cheese (optional)
- 4 eggs
- salt
- pepper
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
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