Hi spinach fans! If you’re looking for a way to use a pile of spinach, keep reading this post.
1. In a small bowl, whisk together 2 or 3 eggs. I typically use 3, but 2 will work. Add in a few pinches of salt and grind in some black pepper.
2. Chop up your onions and mushrooms. If you have them, substitute a couple of scallions for the onions.
3. Begin sautéing the onions & mushrooms in butter or olive oil. In about 3 minutes or once they start to turn brown, add in a handful of spinach from your salad spinner. Don’t worry it will cook down. Stir it for about a minute until it cooks down. To speed up this process you could cover it with a lid briefly. The idea is to cook it very lightly, just until it wilts down.
4. Remove the veggies from your frying pan and temporarily put them on a plate. Reduce heat to medium.
5. Depending on how the frying pan looks, you may need to add a bit more olive oil or butter. Return to the flame and pour in your eggs. Immediately, place the cooked veggies to one side of the omelette. Top the veggies with 3 slices of cheddar. To achieve an even cooking of the omelette, continually pick up the frying pan and carefully rotate in your hand on an axis. This is difficult to explain but easier to do once you try. The idea is to allow the uncooked egg portion to run off the edges and get cooked. There is fine balance between cooking it enough so that it won’t fall apart and burning it. Do the former.
6. As soon as it is cooked enough to fold, using a spatula, fold the blank portion of the omelette over the veggies and cheese. Tilt the pan in the same direction while gently pressing down the folded omelette. This should allow the little bit of uncooked egg to finish cooking. Remove from frying pan and enjoy with 2 pieces of toast.
Note: You can use any of our greens to make an omelette. I recommend trying it with turnip greens. To get started, just chop them first and then rinse and spin them in a salad spinner. Some other greens that would work are radish, tatsoi, mustard, broccoli raab, and red russian kale.