Farm-Fresh Omelet

READY IN: 37mins




  • Crack eggs into a mixing bowl; add salt, pepper, and 1 tablespoon water; whisk just enough to combine the yolks and whites; you should still see large bubbles; set aside.
  • Melt 1 tablespoon butter in a 7-8 inch omelet pan or skillet (nonstick) over medium heat.
  • Add in leek; stir/saute about 5 minutes until soft (scallions will take about half this time).
  • Stir in spinach; cook until wilted, with no watery liquid.
  • Spoon mixture out into a bowl, stir in tomatoes and salt lightly.
  • Wipe out the pan; warm it again over high heat.
  • Add the remaining tablespoon butter, swirling to coat the entire surface thoroughly.
  • Just when the butter begins to color, add the egg mixture and swirl it to coat the entire surface.
  • Let the pan sit directly over the heat for a few seconds, until the eggs just begin to set in the bottom of the pan.
  • Spoon the leek mixture over the egg, quickly followed by about half the cheese.
  • Pull the pan sharply toward you several times and then tilt the pan and use a spatula to fold the front half of the omelet over the back.
  • Tip the omelet out onto a heatproof plate, neatening it with a spatula.
  • Sprinkle the remaining cheese over the top; arrange extra tomatoes over or on the side; serve immediatly.