Nobody panic, but I’m going to put fruit in an omelette. I know this sounds a little out of the box, but for the past couple years, I’ve been making omelettes as a catch-all for whatever odds and ends were left on my shelf in the fridge and no matter what, they end up at least edible. But this one is more than edible, it is actually really really good. In case you haven’t noticed from this frittata, this bowl of barley, or this egg bake, I’m a big fan of eggs, since they’re a relatively cheap protein and because they can go with anything! Adding spinach to your omelette also increases the amount of protein and iron you’re going to get with your breakfast. Or lunch. Or dinner. Omelettes are a multi-purpose dish. I took a Sensory Evaluation of Food course last semester and our prof kept asking who would have specific foods at different times of day. I was that one weirdo who would have any type of food for any meal. Eggs for dinner? Done. Fried rice for breakfast? Sure! The point is, eat whatever you want at whatever time you want to eat it.
For the apples, pick a medium-sweet variety. McIntosh works well. Anything too sour won’t taste right with the eggs and spinach. The apples also need to be sliced really thinly so they soften up in the pan.
This recipe makes one omelette.
- 1 small-to-medium apple
- 1 tsp butter or margarine
- 1 cup shredded fresh spinach
- 2 eggs
- 2 tbsp skim milk
- 1/4 cup shredded cheddar cheese
- Cut the apple into eighths and discard the core. Slice these eighths very thinly (short ways, not long strips)
- In a medium frying pan, heat the butter on medium heat. Add the apple pieces and cook until they start to turn translucent and are softening, about 5 minutes.
- Add the spinach and cook until spinach wilts.
- Meanwhile, crack and beat the eggs in a small bowl with the milk.
- Once the spinach has wilted, make sure the spinach and apples are distributed evenly throughout the frying pan. Pour the egg mixture over top of the apples and spinach.
- Let the eggs set. Gently pull the omelette away from the edge of the pan during cooking to let un-cooked egg cook.
- Once the eggs have almost completely set, spread the shredded cheese over the entire omelette.
- Once the eggs are cooked and the cheese is melted, use a large flipper to gently fold the omelette in half. Then gently slide the omelette out of the pan and onto a plate. If it ends up being a big mess, that’s ok, it will taste amazing just the same.