Time: 15 minutes
Feeds: 1 person
Ingredients (see notes):
- 2 tbsp butter
- 1 cup spinach
- 2 strips bacon, cooked and diced
- Kosher salt, to taste
- Garlic powder, to taste
- Freshly ground black pepper, to taste
- 2 eggs, well beaten
- 1/4 cup cheddar cheese, shredded
Notes: It’s best to mention a couple of things before digging deeper into the directions for this recipe. The ingredients I have above are just an example of the many different things you could do in making these omelettes. The key here is to have a good ratio of toppings to egg so that your omelette folds nicely for you. Below you’ll find a good rule of thumb in terms of number of ingredients and subsequently the number of eggs recommended.
1-2 toppings ——————— 2 eggs
3-4 toppings ——————— 3 eggs
5-6 toppings ——————— 4 eggs
Etc.
The other key is to use the right size pan. You don’t want these omelettes turning out really thin like a french omelette so if you’re using 2-3 eggs, an 8 inch nonstick skillet is going to be your best bet. Otherwise, you’re using more eggs than that, I would step up to a 10 in nonstick skillet. Once you’re talking about omelettes with more than 4 or so eggs, you could always split them in half and they then become a two person dinner.
Of course, this is a recipe where you can have an endless combination of toppings as well as cheeses. Throw in mushrooms, peppers, onions, other breakfast meats, etc. I even like to have Boursin or pimento cheese in my omelettes from time to time for something different.
Directions: Start with your prep work to make the omelette cooking flow well. This is a quick recipe and it’s so much easier to have everything ready ahead of time. Crack your eggs into a bowl and scramble lightly. Season with a pinch of salt and scrambled the rest of the way until the whites and yolks are fully incorporated. Set aside until ready to use. Cook your bacon if needed – I oftentimes like to make omelettes with bacon when I have leftover from another meal that we had to make things easy – and prep any other vegetables you might have. Set an 8 inch nonstick skillet on the stove over medium-low heat. Melt 1 tbsp of butter in the pan and once melted, add your spinach. Season with a pinch of salt, garlic powder, and pepper and sautée until wilted. Add your bacon to bring up to temperature and then remove the pan from the heat. Shred or prep your cheese if needed and then you can move on to finishing the omelette.
Place the skillet back on the stove over medium-low heat and add the other tbsp of butter. Once melted, add the beaten and seasoned eggs. Scramble with a rubber spatula until the eggs are starting to come together in large curds. Just before the eggs become too solid (to the point where they cannot spread over the bottom of the pan), stop scrambling and spread the eggs out so they cover the entirety of the bottom of the pan. Place a lid or plate on top of the skillet and flip the omelette out. Put the skillet back on the stove and use the rubber spatula to slide the omelette back into the pan, uncooked side down. Leave undisturbed in the pan for another minute at most and then remove from the heat. Top one half of the omelette with your desired cheese, fold in half, and remove from the pan onto a place. Season with additional salt and pepper if desired and enjoy!
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